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Cooking For Fun

Italian Seafood Recipes


 
 
Calamari Fritti (Deep Fried Calamari)
Shared by margie (marge44@webtv.net)

4 pounds squid, the smallest you can find
Vegetable oil for frying
11/2 cups all-purpose flour
Salt to taste
Chopped fresh red chile pepper or dried red pepper flakes

To clean the squid, hold it in one hand and gently pull away the tentacles. Cut the head off just below the eyes and discard it. Remove the little beak inside the tentacles. Remove the long cartilage from the squid body. Clean the squid body under cold running water, pulling out any matter the remains inside. Wash and peel away the grayish skin from
the body and the tentacles and discard. Cut the squid body ito 1/2 in rings. Dry the squid well with paper towels. Fill a heavy, med size saucepan halfway with oil and place over high heat. Place a handful or two of squid into a sieve and sprinkle liberally with flour. Mix the
flour with the squid to coat well, then shake the sieve to remove excess flour, letting it fall onto a plate or piece of aluminum foil. When the oil is very hot and is just beginning to smoke, lower the squid carefully into the hot oil making sure not to crowd the pan. Fry the
squid until it has a nice golden color, less than 1 minute, then remove it with a slotted spoon and drain on paper towels. When all the squid has been fried, season it with salt and chile papper, and serve piping hot.

Sogliola Impanata (Sole with Crisp Bread-Herb Coating

4 cups loosely packed  pieces of white bread, chopped very fine
1/3 cup freshly grated Parmigiano-Reggiano cheese
10 pitted green olives, finely chopped
2 tbls. chopped fresh flatleaf Italian parsley or reg. parsley
1/4 cup loosely packed fresh oregano leaves, chopped, or 2 tbls. chopped basil
3 large eggs, beaten in a med. bowl
Salt and pepper to taste
4 large fresh fillets of sold, about 11/2 lbs.
1 cup unbleached all-purpose flour, spread on a sheet of aluminum foil
2 tbls. unsalted butter
3 tbls. olive oil
Slices of lemon

In a medium size bowl combine the bread, Parmigiano, olives, parsley, and oregano, and mix well. Spread the mixture evenly on aluminm foil. Season the eggs with salt and pepper. Coat the sole fillets lightly with flour and dip them into the egg, letting the excess egg flow off the fish. Coat the fillets well with the bread crumb mixture, pressing the coating onto the fish with the palms of your hands. Place the fillets on a large platter and refrigerate, uncovered, for 30 minutes, so that the coating will settle and dry, and remain attached to the fish during cooking.
 
 



 
 

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