Thursday, February 9, 2012

Wheatless: Fried Squid

Deep Fried Squid
 This plate of goodness was too crunchy, but the tentacles were sweet and perfectly cooked.

I separated the squid into piles of parts, then coated them in an egg wash and gluten-free breadcrumbs.

Gillian's Bread Crumbs
 They went into the refrigerator for 12 minutes to firm up, then fried at 375f for a few seconds.

Fried Calamari
Dan wanted a cornmeal batter, and this came out hard and "ricey" for lack of a better term.  I used
this batter recipe for the ring sections, but found that they had a tendency to stick together in a blob in the fryer.

No photos from that culinary wreck - thinking that a dry mix is the way to go with squid, but maybe tempura might work, too.   Weekend coming up, that means more experiments in deep frying, but Dan has already eaten all the mozzarella string cheese!