Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home fish sauce 675. California Farm Fried Calamari Cashew Salad

675. California Farm Fried Calamari Cashew Salad

Name: How to cook 675. California Farm Fried Calamari Cashew Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people, 8 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

675. California Farm Fried Calamari Cashew Salad

California Squid fresh from our Pacific coast, firm, white and glistening, caught overnight, they are kept fresh on ice and cleaned in the back of the trucks while the fishermen drive to market here. Sold fresh as cleaned calamari tubes and tentacles till noon, then getting frozen. Coated inside and out with rice flour and fine panko breadcrumbs, this proven recipe has the crust crisped quickly in hot oil while the fresh squid meat is left tender. Eaten warm but not overcooked. Served family style, it was wonderful to see guests fill their plates three times.

Ingredient

Food ration :

4 people, 8 dinners

Cooking time :

Cook time 2,3,4 or 5 minutes, prep time 1 hour

3 pounds

Fresh West Coast cleaned squid calamari tubes, soaked in milk

4 cups

grapeseed vegetable oil, to be filtered and reused

3 cups

whole cashews

1/2 cup

rice flour

1/2 cup

Fine japanese style Panko breadcrumbs

1/2 cup

cake flour

1 Tbs

sugar

1 Tsp

baking powder

1 Tsp

corn starch

1/4 Tsp

cayenne pepper

3/4 Tsp

sweet paprika powder

1 Tsp

flaked sea salt

Mozambi limes, 1/4 cup juice

Meyer lemons, 1/2 cup juice

1/4 cup

fish sauce

1 Tbs

slices green mild jalapeno

1/2 cup

slices red mild jalapeno

1/2 cup

slivered red onion

1/2 cup

green lettuce

1/2 cup

fresh spinach

1/2 cup

slivered celery stalk

1/2 cup

cilantro leaves

1/2 cup

Basil leaves

1/2 cup

Mint leaves

1/2 cup

Dill flowers

1/2 cup

Parsley leaves

Cooking instructions

* Step 1

Soak the squid tubes. Put in bowl, sprinkle Tsp flaked seasalt over, cover with milk, soak 1/2 hour to remove any squid ink sack odor or taste. Cut the 2” to 3” long squid tubes in four rings.

* Step 2

Coat the squid rings. Drain milk from squid, feed to cat, sprinkle moist squid rings with corn starch, then roll in cake and rice flour mixed with fine panko bread crumbs, baking powder, flaked sea salt, cayenne pepper, sweet paprika powder, till well coated inside and out. Shake off excess coating. Remember, you are going to fry the crust but leave the calamari meat tender.

* Step 3

Test fry a few rings of the squid. Heat oil in wok to 360F, medium flame, takes about ten minutes. Fry a few small pieces of flour coated squid 2 minutes, 3 minutes, 4 minutes, 5 minutes, taste a few after each minute. That determines how long to fry this batch of calamari. Each batch of squid fries differently. The thicker the squid tube wall, the longer the fry.

* Step 4

Drop 1/2 cup of squid rings in single floating layer in 3” of 360F degrees oil in wok, brown the crust, about 2, 3, 4 or 5 minutes. Drain on kitchen paper in collander in 170 F degree oven. Bring oil back up to 360F degrees before each additional batch. Fry other 1/2 cup batches of squid rings, keep warm.

* Step 5

When done frying, cool oil to handwarm, then filter oil through paper towel and funnel back into bottle for reuse. This recipe started with 4 cups of oil, and filtered back, it will show you probably used no more than 2 Tbs of grapeseed oil per pound of calamari.

* Step 6

Make the salad. Press the limes and lemons. Save the peels to soak in brandy and make liqueur, see my Cointreau liqueur recipe. Rinse the vegetables and the herbs, chop. Slice the onion and peppers. Mix vegetables, greens, sugar, citrus juices and fish sauce, marinade 20 minutes.

* Step 7

Use two cups of warm crisp fried calamari and one cup of cashews. Freeze other four cups individually shrinkwrapped. Reheats well in microwave, 1 minute. Serve warm calamari and cashews separately with freshly made cold salad, so guests can make their own ratios. Also optional but delicious, serve Tsatziki sauce on the side. Enjoy.