Crispy Snow-Flower Calamari Rings
Mastering the Batter for Crispy Snow-Flower Calamari
Learn how to make the perfect batter for crispy, snow-flower style calamari rings! This recipe breaks down the easy steps to achieve that delightful crunchy exterior and tender interior, just like your favorite restaurant.
Ingredients- 3 medium squid
- Pinch of salt
- Pinch of black pepper
- 3 Tbsp dusting flour (for coating)
- 1.5 cups tempura flour
- 1.5 cups ice-cold water
- Vegetable oil for deep-frying (generous amount)
Cooking Instructions
Step 1
The first step to delicious fried calamari is proper preparation. If using frozen squid, thaw it overnight in the refrigerator. When cleaning, it’s crucial to remove the outer skin and any internal membrane or residue from the suckers. Skipping this can lead to dangerous oil splattering and affect the texture, so be thorough for safety and taste.
Step 2
Using paper towels makes peeling the squid skin much easier. Gently rub off the small, hard kernels found in the squid’s tentacles while rinsing.
Step 3
Cut the cleaned squid into bite-sized pieces, about 2-3 cm wide. Season them lightly with salt and pepper. Then, coat the squid pieces evenly with 3 tablespoons of tempura flour (this acts as a dusting flour). This dusting layer helps the main batter adhere better.
Step 4
Now, let’s make the flavorful batter. In a bowl, combine 1.5 cups of tempura flour and 1.5 cups of ice-cold water. Whisk lightly with chopsticks or a fork – don’t overmix! A slightly lumpy batter is actually ideal for achieving extra crispiness.
Step 5
Pour a generous amount of vegetable oil into a deep pan or pot. Heat the oil over medium heat. A good way to test the temperature is to dip a wooden chopstick into the oil; if small bubbles form around it, the oil is ready.
Step 6
Dip the dusted squid pieces into the tempura batter, ensuring they are well-coated. Don’t worry if the batter seems a bit thin; it will thicken up as it cooks and interacts with the dusting flour, creating the desired consistency.
Step 7
Carefully add the battered squid pieces to the hot oil, one by one, to prevent splashing. Avoid overcrowding the pan, as this can lower the oil temperature and result in less crispy calamari.
Step 8
As the squid begins to cook, use a ladle or spoon to drizzle extra batter over the squid in the oil. This technique creates the ‘snow-flower’ effect, where tiny bits of batter fry up and stick to the calamari, making it exceptionally crispy and visually appealing.
Step 9
Continue frying, drizzling more batter as needed, until the calamari is golden brown and perfectly crispy on all sides. Be extra cautious when frying the tentacles, as they might splatter more oil due to the peeling process.
Step 10
Periodically remove any small bits of batter (tempura crumbs) that sink to the bottom of the pan. These can burn and impart a bitter taste, so keeping the oil clean is important for the best flavor.
Step 11
Once cooked to a beautiful golden brown, transfer the fried calamari to a wire rack or paper towels to drain off excess oil. This brief draining period ensures maximum crispiness. Enjoy them while they’re warm and delightfully crunchy!
