decided to ditch the chicken and go for fried calimari
and i can serve in roastred red pepper cups since i ont be using them for the sauce
what do u think of a sauce? i was thinking a roasted garlic truffle aioli?
also any pointers on handling calimari? i will be using the body to make the rings
i did watch an alton brown episode where he used a razor to break down the cell wall i believe.. is this necessary ?
what do you fry it in?i usually use peanut.. and what bread crumbs do you use?
I like the suggested idea of using the roasted red peppers in a garlic mayo. I would not use them as cups because I do not want anything to detract from the crisp texture of well done fried calamari. We toss the rings with a seasoned mix of rice flour (or cornstarch) with a hint of cornmeal. Gives an interesting crunch. This is my absolute major craving food for the last year. If your calamari are the little guys, just cutting in rings is fine- no need to wield the razor.
For the sauce, why don't you roast the red peppers and garlic, puree them and then finish with the truffle oil instead of a straight aioli for something different?
as for handling and cooking the calamari....I am not a fan of breadcrumbs. Like (poulet roti) I would use some type of seasoned flour....but first I would soak the calamari in whole milk, drain and then place in seasoned flour. Being completely dry has never been a problem for me. For a crispier coating, consider using rice flour/cornstarch or a flour & corn meal combination.
Peanut, Vegetable, Corn Oils and shortening will all work well.
My preference for calamari is to cut rings at a minimum one inch width thickness. Thinner rings cook too fast and become too tough, hard and dry from overcooking.
Follow this recipe from Mark Bittman of NY Times. Generally speaking, I am underwhelmed with his cooking, but this one is good and simple. I used grapeseed oil as thats what I had around and is good for frying. Just dusted with regular all purpose flour. One real key is to dry the calamari as well as possible before coating.