How to make crispy and non-fishy calamari: Unforgettable taste

With the following recipe, you will have a delicious and enticing dish that you can enjoy endlessly without getting bored.

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Ingredients for steamed squid

600g egg squid

1 bunch of spring onion

1 ginger

1 onion

Salt, chili

Seasonings: Salt, fish sauce, chicken stock, pepper, white wine or beer

How to steam fresh squid without fishy smell

Step 1: Prepare the squid before steaming

First, soak the squid in diluted saltwater with a little vinegar for a few minutes, then wash it thoroughly and drain. Seafood, including squid, has a strong flavor because they come from the ocean. Depending on your preference, you can marinate it or leave it plain when steaming. If you choose to marinate, add some salt, fish sauce, chicken stock, pepper, and white wine to remove any fishy smell.

Step 2: Prepare the accompanying ingredients

Cut a part of ginger into slices, and the remaining part into thin strips. Cut the onion into wedges, wash the spring onion and cut into sections. Cut the chili into strips. These ingredients enhance the flavor and effectively remove any fishy smell from the squid when steamed or boiled. Depending on the taste of each region, the steaming seasonings may vary. Besides the common ginger and onion, some regions also use steamed squid with lemongrass, betel leaves; or steamed squid with green bananas or guava leaves.

Step 3: Steam the squid

First, place the ginger slices on the steaming tray, then place the egg squid on top. Boil water, steam the squid for about 5 – 6 minutes, depending on the size of the squid. Add the onion, spring onion, chili, and sprinkle the ginger strips on top, cover the steaming tray for a few more seconds until cooked.

Step 4: Finish

Turn off the stove, remove the squid onto a plate. Steamed squid should be tender, sweet, juicy, with intact skin and no falling apart. Serve with ginger fish sauce or green chili salt sauce.

How to make delicious dipping sauce for steamed squid

Frequently asked questions

To make crispy and non-fishy calamari, you’ll need to follow a few key steps. First, choose fresh or frozen squid with a pleasant aroma and no discoloration. Thaw frozen squid gradually in the refrigerator, and pat the squid dry with paper towels before cutting it into rings or strips. Next, create a batter by mixing flour, cornstarch, baking powder, and salt. You can also add spices like paprika or cayenne pepper for an extra kick. Coat the squid pieces in the batter, shaking off any excess. Finally, heat oil in a deep fryer or a heavy-bottomed pot to 350°F (180°C). Fry the coated squid in small batches for 2-3 minutes, or until golden brown and crispy. Make sure not to overcrowd the fryer, as this can reduce the oil temperature and result in soggy calamari. Drain the fried calamari on a paper towel-lined plate and serve immediately with your favorite dipping sauce.

When frying calamari, it’s important to choose an oil with a high smoke point and neutral flavor. Some of the best options include vegetable oil, canola oil, peanut oil, or grapeseed oil. These oils have high smoke points, which means they can withstand the high temperatures needed for frying without burning and imparting an unpleasant taste. Using one of these oils will help ensure your calamari turns out crispy and delicious.

Rubbery calamari is often the result of overcooking. Squid cooks very quickly, and just a few seconds too long can turn it from tender to rubbery. To avoid this, make sure your oil is at the correct temperature (350°F/180°C) before adding the calamari. Fry in small batches to maintain the oil temperature, and remove the calamari from the oil as soon as it turns golden brown. Overcrowding the fryer or frying at a lower temperature can also result in rubbery texture, as the squid spends too much time in the oil.

The fishy smell in calamari is usually due to the squid not being fresh enough. To minimize this, buy your squid from a reputable source and look for a fresh, seawater-like aroma. Avoid any squid with a strong, unpleasant odor. When preparing the squid, a quick and easy way to reduce the fishy smell is to soak the cleaned squid in milk for about 30 minutes before cooking. The milk helps to neutralize any ammonia odors, resulting in a milder flavor.

Yes, you can definitely bake or air-fry calamari as a healthier alternative to deep-frying. To bake calamari, preheat your oven to 400°F (200°C). Coat the squid pieces in the batter as mentioned above, and place them on a greased baking sheet. Bake for 10-12 minutes, or until golden and crispy, turning halfway through. For air-frying, preheat your air fryer to 350°F (180°C). Lightly coat the squid with oil or cooking spray after battering, and place them in the air fryer basket in a single layer. Fry for 6-8 minutes, shaking the basket halfway through, until golden and crispy.
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