How to Make Rhode Island-Style Fried Calamari
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- Опубліковано 5 сер 2022
- Test cook Keith Dresser makes Julia showstopping Rhode Island-Style Fried Calamari.
Get our recipe for Rhode Island-Style Fried Calamari: cooks.io/3SrXyR3
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I love how America’s Test kitchen recipes are really simple and on spot! Can’t get enough of them 😍
I've cooked probably 2,500 orders of calamari. Blanch your calamari for 60-90 seconds and plunge in ice water before breading. It will prevent it from turning into rubber bands.
Thank you.
Interesting!
What are you blanching your raw calamari in?... boiling water??? I've made 1000s of orders myself, and I've never heard of your method
Blanch in frying oil?
@@jonkbaby Blanching raw calamari for 60-90 seconds in frying oil @300+, will yield fully cooked calamari. The ice bath won't save you, unless these calamari are colossal in size, this sounds like a bad idea
@@BullShitThat Yes, just lightly-salted water. Blanching the calamari makes it toothsome and prevents that rubbery-chewy texture if you over-fry. It also lets you use a more delicate batter if you want, like tempura, because you don't need to fry as long.
I recently had fried banana peppers for the first time and THEY ARE INCREDIBLE. so much better than fried pickles, has everything to do with the way they're shaped and get coated. So glad ATK has a defacto fried banana pepper recipe now!
As a Little Rhody native, it’s great to see RI getting the spotlight! Also they probably went with the word calamari because RI has a very large Italian population.
My dad was literally just talking about this version a few days ago! So glad to see an RI version!
Two friends of mine, brothers, had weird senses of humor that had our group in stitches most of the time. One day they played a prank outside their neighborhood McDonalds. They had a sleeve holder for fries which they had emptied. In it, they placed fried calamari pieces, arranged so that the fried tentacles draped over the sides. The younger brother would offer passing customers a taste of “a new menu item, McSquidlies,” and wait for the reactions.
Ha! Creative and hilarious.
THANK YOU FOR THIS VIDEO!
Thank you for sharing your recipe it looks so good and delicious, You're a fantastic cook!
Rhode Island is my favorite style of calamari. My mouth is watering. Goes on next week's menu.
Thank you 🙏🏻 for sharing ❤
great to see Keith again
OMG! I had no idea that it is so easy to cook one of my favorite appetizers. Definitely will make these soon! THANK YOU!!!!!
They aren’t quite as quick or easy, if they don’t come precleaned.
I tried this recipe. Never will I ever make it any other way. PERFECT! They were so delicious. Score another point for CooksCounty/ Americas Test Kitchen!
my mouth is watering!!
Thank's Guy's we catch a lot of calamari here in Queensland Aust, carn't wait to try your recipe.
Cheers Aussie, Chris.
Never had heard of the RI version, but I love calamari, so I will have to give it a try!
Looking good, as always :) keep sharing!! I’m subscribed😀
ATK,,Hello, KEITH,,ILL TRY THIS VERSION AS I do love calamari THANKS,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
Yea Keith!!!!
Love that easy calarmi
Can you come up with a genuine recipe for Howard Johnson fried clams. No one ever has clams that are as delicious as theirs were. Thanks for the consideration.
I'm often using a FB page thats called 'Copycat Recipes'. Its amazing how some of the 'members' come up with EXACT, or 90% so very close to what people are asking for, etc.
I haven't looked for what you're asking for, but, certainly worth it. ✅
@@mddell58 I'll ck it out. Greatly appreciate the resource!
2 parts flour to 1 part cornmeal cranks the crispiness to eleven.
Added cornmeal is always good for the crunch but he kept saying they were going for a tender coating with this calamari dish.
IF a person desires crisper version, ADD one tablespoon of cornstarch.
👍
@@mddell58 That was my first thought, too! Cornmeal is really too hard for clams or calamari.
@@mddell58 I wonder why Keith did not use cornstarch (or potato starch) blend. Maybe to keep things simple?
@@Prepping-for-Heaven My fav pic of JESUS ....(just saying)...I use 1/2 flour 1/2 semolina flour salt, pepper, some paprika ,a little color, they come light & just right semi-crisp ....so good !
Thank you ATK, this by far the best calamari recipe I’ve made. Can I ask what oil you used. 🙏🏼🙏🏼🙏🏼
written ingredients and time for myself
1 tsp table salt + 1/2 cup milk
1 1/2 cups AP flour + 1 tsp baking powder + 1/2 tsp blk pepper
1 cup banana peppers
2 quarts vegetable oil at 350 f , fry for 3 minutes
thought he said 1 tb baking powder?
Keith is a genius! My... it looks so delicious!
Keith is great but here he's playing "test cook" as a cast member for the ATK TV show. His day job is Executive Food Editor for Cook's Illustrated. This recipe is the work of Cook's Illustrated Associate Editor Steve Dunn. That's Steve entering and working in the back kitchen beginning around 2:07.
ATK Greetings from California 😋
Salutations
i'm very glad keith is back! but can someone please tell the grocery stores in central missouri to PLEASE supply us with fresh squid?? i've been doing my damnedest!
I love Bocadillo de calamar or Spanish style Calamari Sandwich! This would be perfect!
Oh yes indeed I remember it well from my few years of living in Madrid
Looks fabulous! I had Rhode Island calamari about 20 years ago and it was served with a heavenly watercress aioli. Do you have a recipe for it?
Love you 😍
Watching PBS ATK and this video at the same time 👍👍
I love kala are All sea food e the way that was cooked ❤👍😀
FYI- I’m from RI and we don’t coat and fry the banana peppers with the calamari. You put the banana peppers in a sauté with some butter and almost make a quick pepper butter sauce that you pour OVER the calamari.
Agreed!
That sounds awesome. Butter on fried mmmmm.
That sounds good too
I first tried calamari in 1977 when I moved to Spain! So good.
Lol! Me too..exactly! When in Madrid going 'tapas hopping' I was so squeamish at first st some of the unidentifiable foods, I saw what looked like onion rings. Haha..Not onion rings. Therein was my first experience with calamari. I came to love it!
@@popsicle_907 when we ordered paella for the first time and they brought it out with the heads still on the shrimp my mom about died lol. Dad asked if they could remove the heads and bring it back to table, they did with no problem. We still laugh about that when we get paella anywhere.
@@robinvarnadoe7434 HAHAHA, thank you for that! Yes, I was so intimidated by the food I found in Espana at first but soon came to love almost everything about the place. I was there shortly after Franco died so the country was still under the massively Catholic thumb of the dictator. I cannot imagine the changes since. Thank you again, Robin
Can’t wait to make this call Amare
I love your content, I have a beginner question for you, How do you handle the oil after you are done with a batch? How do you store it? can you reuse it? How many times can you reuse it? How do you dispose of it when it is no longer useful? Thanks!
This issue/challenge is why I don't do much deep frying. It stinks up the house... then what do you do with all that stinky leftover oil? Also, I'd make fried chicken more often if not for the same problem.
@@festerofest4374- Depending on what you've fried (not fish), you can strain it using a strainer lined with cheesecloth and put it in a container and store it for reuse probably once more, maybe twice.
Back in the day, people used to pour used grease in a can and store on the back of the stove for reuse. Today, just the thought of that practice makes most people turn green. 🤢
To dispose of oil, let it cool, pour it into a container that closes well that you were going to discard anyway, and throw out in trash.
Please, please whatever you do don't pour it down the sink drain or flush it.
Filter it, cool it down, store it in a cool place, even the fridge or freezer. For breaded applications like this, ATK has found you can reuse the oil about three more times before it starts to give off flavours. For "cleaner" foods like potato chips, the oil can be used about eight times. Be mindful of what food you fry in it and when - you wouldn't want to fry doughnuts in oil previously used for fish. When the oil is truly spent, how you dispose of it depends on whosever responsible for garbage and recycling in your area as this will vary from place to place. You may be able to dispose of the oil at a local restaurant with a waste cooking oil receptacle.
ATK also uploaded a video over three years ago showing a method of "cleaning" cooking oil with cornstarch.
I was in starving student mode, when all of a sudden my favorite cheap protein, went from being squid, to calamari, and the small ones went from $3.49 for a 2.5-kilo brick to $12.95, an the individual quick frozen steaks, went from $2.99 per 2.5-kilos to $10.99.
I love calamari but in rural East Texas, good luck finding it to cook at home.
Check the frozen fish section at your grocery store. It comes frozen.
Believe me, finding jumbo shrimp is a miracle in my grocer's freezer cases although we can generally get crawfish tail meat and gator tail nuggets. Calamari, not so much.
I like fried clam strips!
This channel has a 90s vibe to it
Not sure about the banana peppers (which I usually like) in this dish, but definitely LEMON instead of marinara sauce. Maybe a light thin horseradish sauce...
Couldn't find tge recipe without joining. Why don't you have the recipe printed with the program?
Right!!!
The only way i can find their recipes is online and hope they have the one I'm looking for.
It's ridiculous
Missing the link for the calamari recipe. Although it's a relatively easy recipe, I love reading the whole recipe on their website.
Yeah, you can see where it was supposed to go in the text under the video. Unfortunately, adding links to comments tends to get both the link and the comment deleted so you have to find them on your own until ATK fixes the missing link issue (if they do).
Growing up in Connecticut on the RI border, I've eaten this dish many times. Your version is missing the best part which is the garlic butter sauce!
Rhody here. This is accurate.
❤❤❤
I've never tried that or tasted it... ;-)
Mmmmmmmmm
Wow! Looks so yummy my friend! I support u .. thanks for sharing 👏( I cook this as well on my channel btw)
Is nobody going to talk about him touching the hot frying oil with his bare hands? Holy moly
Alot of chefs have calluses after years of cooking. Don't do this at home. 😳
Does he? He touches the calamari fresh out of the oil (they're probably pretty hot too) but I don't think he actually touches the oil. The ATK test cooks have said before - it may seem counterintuitive, but getting as close to the oil before adding the food is actually safer than dropping it from a height which is more likely to cause it to splash than getting close.
Chee! Excellent recipe! ❤️😬🤙🏾
I didn't know it was so easy to do. I'm going to send my husband to go buy some squid. Guess what we're having tonight?!
The most difficult, time consuming part is cleaning, & dealing with the dye, etc.
Love using Sweet Baby Rays Spicy BBQ Sauce to dip calamari in.
Make extra so you can toss them with your friends afterwards!
Growing up, we called this "Squid Game".
Need red dipping sauce.
Where's the garlic oil? I'm a native Rhode islander
Hello
😎
Any substitute for milk due to dairy allergies?
Coconut milk? ATK has used it in a couple of their vegan deep frying recipes. EDIT: Maybe thin the coconut milk with some water as Cook's Illustrated Associate Editor Steve Dunn, who developed this recipe found that thicker liquids (he also tried buttermilk in his trials) held too much dredge.
@@sandrah7512 I'll try it out!! Thanks for the help!
Try cold beer
How about a redo with an air fryer?
I'm going to need y'all to make a supplement video with the air fryer. I bought your book, but you're not making any more content for it!
Gluten-free flour is good too, I suppose
We love fried calamari but I’ll leave the banana peppers out. Thanks for the great technique!
Tentacles rule!
Efcharito
im a calamari snob... its difficult to find good dishes consistently
That must be hard. I guess I am easy to please. F
I am too. But, I love even mediocre calamari.
Where's the aioli sauce 🤔 🤣
I love calamari.
Peppers, not much 🤣
You don't take the wings off because it's unneeded extra work but then trim the tentacles because they are too long? Just leave the long tentacles and enjoy.
Yuk yuk 😜
Keith Undressed (in my dreams)!
Seasoned the milk but didn’t tell us how 😭
Looks delicious but it's alot of oil to waste just on a small amount of ingredients
You can reuse it.
Filter it, cool it down, store it in a cool place, even the fridge or freezer. For breaded applications like this, ATK has found you can reuse the oil about three more times before it starts to give off flavours. For "cleaner" foods like potato chips, the oil can be used about eight times. Be mindful of what food you fry in it and when - you wouldn't want to fry doughnuts in oil previously used for fish. When the oil is truly spent, how you dispose of it depends on whosever responsible for garbage and recycling in your area as this will vary from place to place. You may be able to dispose of the oil at a local restaurant with a waste cooking oil receptacle.
ATK also uploaded a video over three years ago showing a method of "cleaning" cooking oil with cornstarch.
I shallow fried it with 1 pint of oil - came out great😊
You had me until you put The banana peppers in there😢😮
💙💙💙💙💙💙💙💙
You killed Squidward, you Basturd!
Fried calamari is like chewing on rubber bands with coating.
Only when it’s overcooked - if u fry total of 3 minutes the squid is very tender😊
Does Julia laugh at everything?
Geez Tim would you rather she be rude and mean like you?
@@toniam.2080 Not at all. Nervous laughs are so childish and unnecessary is all. Why is that rude?
pork bum!!!! the real calamari
If you must bread squid, use a light tempura style coating. But squid is better uncoated and quick fried with garlic and black pepper, or with chili and fermented black beans, or some other way traditional to Mediterranean or Southeast Asian countries where eating squid is a long-standing culinary tradition. There is no reason to bread and deep fry all seafood.
It’s good though 😊
I never cared for squid.
Just curious. Have you actually tried it or no? ☺️
I never did either.....
UNTIL, I had some that was prepared & cooked properly. 👍 😃
when calamari is round like that... ive heard it's "intestines".. after the small intestine... and is actually pork.
Do you believe everything you hear?
Are you smoking the funny stuff, Javier??
This American Life did a whole episode debunking this rumor.
You guys know about mt oysters, right???
calamari= καλαμάρι and it's Greek word not Italian
It's Italian too, fool.
@@morrismonet3554 when you are uneducated only such an answer can you give.
All those peeps who said, "eat more squid - its sustainable !" ... make them eat squid 1 meal/7/365 and lets see how fast those dinks and dupes will stop eating squid ! Just like other peeps saying "Eat Bugs !" (while they are eating their roast beef or veggie burgers) - make them eat their own bugs and worms ... and see how fast they crawl back under their rocks !
Waste full trimming why not just cook it. Geez wasted it just to make it look good. Smh
Stop eating food smarter than your friends
No kidding! Once you learn how smart Squid are, you'll never eat it again! Squid are smarter than both of these 2 people put together!
Calamari...one of the grossest things I ever put in my mouth! 🤢🤢🤮 Now the fried pepper rings, those sound interestingly good!
What a pompous, vain, average chef he is... 🙄
Thats not RI Calamari🦧, we dry ut thoroughly, rings are 1/4" tops, we do add banana or cherry pepper rings and the brine, serve with marinara or rach dressing 👊