Prep 15 mins
Cook 0 mins
I've been on a mission to duplicate the calamari at Ruths Chris Steakhouse without much success. Come to find out that they keep the squid alive in tanks until ordered on the menu... no wonder! I've done a lot of research, and came up with this recipe... they turned out awesome! Very tender. Ruths Chris serves the fried calimari in a sweet and spicy clear asian sauce, there are several brands in asian markets to choose from. Okay... Here is the best tip ever when frying calamari... after dredging the rings in flour, turn the rings inside out... this way they stay wide open for mor even frying!:) Came up with that one myself.
- Slice squid into rings. Cut any hard parts off of tentacle sections. I trim the long tentacles.
- Rinse and drain squid and dry between papaer towels. (excess moisture makes squid rubbery)
- Mix flour, cornmeal and seasonings in a LARGE bowl.
- Put oil into a small deep pan, and heat to 350° using a thermometer.
- Place squid pieces in bowl with flour mixture and swirl around coating all pieces well.
- Place about 6 or 7 calamari at a time into the hot oil. Cook for only about 1 minute. will be a vary pale barely golden color. Don't overcook, or it will be tough! Remove from oil and drain on paper towels. Repeat until all squid is cooked.
- Serve immediately with your favorite sauce.
This turned out wonderful! Everyone liked the slight crunch provided by the cornmeal, and the Old Bay seasoning gave it a very good flavor. I will always use this recipe for calamari. Thanks for sharing the recipe.