frozen breaded Calamari - worth it?

RRP

our sole local fish monger only carries frozen breaded calamari. Is it even worth bothering with? I think as for a BGE application this wouldn't hack it or am I wrong? TIA

fishlessman

deep fry it sometimes the sliced rings can be rubbery but the tentacles are always good. im not sure, but i believe even here on the coast it was flash frozen before sent to market, some places here let you choose the tentacles instead of the mix, never did them on the egg

AZRP

The frozen breaded calamari sucks, I wouldn't bother with it. If you can get some tubes and tentacles toss them in flour and deep fry at 350 for one minute, no longer. Nature boy has a way of doing them on the Egg but I didn't get to see how he did it. -RP

Nature Boy

Squid is one of my favorite things to cook on the egg. Frozen works well, fresh is better....but frozen and breaded is screaming for a bath in hot oil!
Beers Ron
Chris

Nature Boy

Howdy Randy!
I like fresh squid with bodies about 6-9 inches. Clean them good (or have your fish monger do it), a quick marinade (oyster sauce, sesame oil, ginger, pepper [one way]). I sear them over a super hot fire for somewheres about 1 minute per side. Then a few seconds while brushing on a sauce (Hoisin and ketchup). Posted a recipe a ways back. No idea where it is!

Howdy to Kim and CHEERS!
Chris

bobbyb

Here you go Chris:
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Eggfest High Temp Squid
Submitted by: Nature Boy capell@erols.com

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Tender squid?? Maybe you have only had chewy squid. This high-temp method yields tender results and might change your mind about this healthy and underused food.
Ingredients:
• 3 lb Cleaned fresh squid
• 2 Tbs Sesame Oil
• 2 Clove Garlic Minced
• 2 tsp Minced Ginger
• 4 Tbs Hoisin Sauce
• 4 Tbs Ketchup
• 2 Tbs Rice Vinegar
• 3 Tbs Soy Sauce (I used Maggi Seasoning)
• 1 Tbs Peanut Oil
• ½ tsp Dried Cilantro Flakes (optional


Preparation Directions:
• Clean squid. Pull head and tentacles from body (most of the guts will pull out with it). Cut off tentacles just below ink spots. Reserve. Remove thin purplish specked membrane from body. Pull out cartilage from body (looks like sheet plastic). Wash body inside and out, leaving it in a sack shape.
• Prepare marinade with sesame oil, half of the garlic, half of the ginger, and cilantro. Sprinkle squid with salt and pepper, and marinade for 1-2 hours.
• Prepare finishing sauce (also can be dipping sauce): Sautee other half of the garlic, other half of the ginger in peanut oil. Add Hoisin, Ketchup, Vinegar, and Soy Sauce. A bit more pepper if desired.
• If you like heat, squirt a bunch of that Siracha Chili Sauce in the mixture.

Cooking Directions:
• Bring your egg to at least 700. Hotter is better. Cook bodies about 1 minute per side but not over 90 seconds. Brush on finishing sauce while cooking 30 seconds more each side. I cooked the tentacles in a grill topper wok with holes. Coat it good with high temp pam, or peanut oil. Stir over high heat for a couple minutes.


Special Instructions:
• Cut bodies into ring shapes, arrange gorgeous tenticles onto your platter, and serve.
• Dish goes great jasmine rice, and with any of the Asian style slaws. You won't believe how tender squid can be. Although it smells fishy when cleaning, the final product is not fishy at all.
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Nature Boy

That's easier! Thanks for posting it.
LOL. Wow, that was written when I had my erols email. Has to be almost ten years!!

Funny story when I was first involved in the forum (and posting as much as Stike ;-)) I announced I was cooking squid and asked for advice. The comments were pretty much "why do you want to cook fish bait??". LOL.

Cheers
Chris

Weekend Warrior

Chris, could please give me a call? Kinda important. Thanks, Mark