Jake with a bunch of squid

I tweeted out at the beginning of the week, that I’d show you how to get from the pic to the right, to plating a tasty meal.  Assuming you went out and got some of the giant squid, you might be asking yourself now, what the heck do I do with it?  This is the recipe recommended to me by the crew of the Spitfire.  It’s super easy, and the payoff is big.

Fried Calamari

1. First thing that you want to do is rinse the calamari, and place it on a large cutting board.  You’ll notice there is a thin, see thru membrane on one side, and a thicker, opaque, white  membrane on the other side.  Peel off as much of the thin membrane as is easy to do with your fingers.  Don’t obsess getting all of it, just get what you can.

2. Cut the steak into strips about 2″ wide.  Start a cut parallel to the skin at the thicker end.  Now lay it flat on the cutting board and run your knife down the length of the strip until the skin is off.  Repeat until all strips are skinned.

Upper strip is white, skin-side up

Start the cut

Run down length

3.  If you have kids, you can get them involved at this step.  Place the skinned strips between 2 sheets of plastic wrap (or just use a gallon freezer bag).  Now pound the strips out using the flat side of a meat mallet until they are about an 1/8 inch thick.

In a freezer bag (unsealed)

Pounded out

4.  Remove from the plastic, and cut the pounded out strips crosswise into thirds.  Salt and pepper them.

5. Setup an egg wash station and a panko bread crumb station.  Heat a pan with olive oil.

6. Dip a piece in the egg wash, coat with the panko, fry until golden brown.

7.  Place on top of paper towels to soak up the excess oil and season with lemon pepper.

8. Plate with a lemon wedge garnish and serve immediately.  Enjoy!

 

 

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