Miso Fried Calamari
Hands up if you love squid!
Squid, although slightly off-putting to the touch - you know, all squelchy and that - has a lovely mild sweet and nutty flavour. It’s great cooked with sambal chilli to suit Oriental & Southeast Asian tastes or stuffed with loads of vegetables, tomatoes and onions. Enjoyed all over the world, fried calamari is a Mediterranean favourite and also a regularly prepared dish by the ol’ Mum. It is common to find people allergic to squid and also, although rare, people who are fearful of them - Hannah to be specific. I admit cleaning it is always a pain because of that overpowering stench it gives off and it’s messy uncontrollable explosion of black ink. That’s when you need The Sugar Bar apron, lol. I also give thanks to the fact that I’m neither of those (allergic or fearful) and so rejoice in making this quick dish for 2. Despite my non-affinity for fried foods, I always give in to calamari and fish&chips.
I think there was a time (this was shortly after I’d read 20 000 Leagues Under the Sea - loved it) I believed in giant squids. Not just squids that were called giant because they were huge but like serious, mythical, monstrous things. Childhood was a time for the fantastical, the magical and the purely imaginative play of images so of course I was a believer. Now, there’s been scientific evidence to prove the existence of true giant squids but it can never compare to what I’d imagined in my head, inspired from the pictures within the book. So when Mum whipped out my first ever plate of calamari, I remember my stomach did this massive flip and my brain did a 2-second shutdown. I was convinced someone surely must’ve died killing this great sea beast for my humble plate of calamari.
If I ever I travel back in time and meet my childhood self, I can’t imagine what sort of bullshit I’ll let loose to tease that gullible mind of mine. But, I think I’ve outgrown a little of my fantasy-loving side. The deep sea is something that still scares me a lot. Intriguing as it is with all those quirky, weird fish from down under (think, that fish with the torchlight on its head), somehow I still feel it’s better to be safe in my little comfort zone - where my knowledge is limited to squid, fish, shellfish, lobster, crab and seaweed. Oh yea, and also the local fishmonger. He’s definitely not going to be using his limbs to attack a ship, break it into two and draw it down into its mysterious, suffocating depths of the ocean.
Miso Fried Calamari
Ingredients
- 1 squid, whole and cleaned
1 sachet/20g miso paste (I’ve used one with seaweed)
1/2 tbs sweet mirin
1 tsp soy sauce
3/4 cup wholemeal flour
salt and pepper for seasoning
Remove skin of squid. Ensure that the insides and bones are removed and cleaned. Slice into rings, leaving the tentacles whole. Slice off the two longest tentacles with the large suckers at the ends.
Place squid in a bowl. Add the miso paste, mirin and soy sauce. Add a tiny bit of pepper and mix. Cover with foil and marinade in fridge for maximum 1hr.
Remove from fridge. Place 2inches of olive oil or vegetable oil in frying pan and heat till it reaches a good frying heat of 360dF.
In a separate bowl, whisk together flour and seasoning. Take a third of the marinaded squid and toss in the flour. Coat well. Place in a sieve and give it a good shake so that the excess flour is removed. Excess flour can return to the bowl of flour for the rest of the squid. Gently, using a pair of chopsticks, transfer to the hot oil and let fry for 1min. Don’t cook any longer as the longer you do, the tougher and more rubbery your calamari will get.
Remove and let sit on kitchen paper towel-lined plate.
Continue process with the rest of the squid.
Using another paper towel, gently pat over the fried squid to remove any excess oil. Transfer to a clean plate and serve with your favourite mayonnaise, a squeeze of lemon juice or on a bed of salad.
May 1st, 2008 at 2:04 pm
You are SOOO darn clever! By the way, when you have children that is when you “meet” your childhood self. It’s amazing to see & what even MORE amazing is that you manage to hold back the laughter & teasing until they go to sleep. I’ve never actually prepared calamari, but you make it look so tasty & easy. East meets West is such an inspiration to try something new.
BTW, we haven’t tried the pomegranate chip ice cream yet, but I will let you know - it sounds sexy.
xoxox Amy
May 1st, 2008 at 3:40 pm
That looks fabulous! I grew up eating fried calamari as tapas and I love it!
May 1st, 2008 at 4:26 pm
Hand raised! I love calamari, and my 6 year old does too!! I have a slight aversion to the tentacled bits that pop up on a fried calamari plate, but I do love everything else.
What sort of flavor does the miso give it? Is it very different than regular old fried calamari?
May 1st, 2008 at 4:55 pm
recipegirl: the flavour of the miso will vary slightly depending on the type of miso you’ve used: red, white, black. the darker your miso, the deeper and more savoury it’ll be. i’ve used a white miso known as shiromiso so it isn’t very salty or soybean-y. The mirin adds a sweetness to it though so it was almost fruity!
I’d say it definitely gives it a different flavour to normal calamari and you hardly need a dip for this at all. You’d usually have calamari with lemon juice and salt on the side but I suppose this is great on its own.
May 1st, 2008 at 8:04 pm
Diva, another great recipe from you. When are you going to stop:)) No, I am kiddin, please do not stop because I love your blog! And for that I awarded you. Check out my blog if you don’t believe:)
May 1st, 2008 at 11:34 pm
Your photos are gorgeous! I am totally craving these now. I love the idea of using miso and mirin, what a great combination to take calamari to whole new level. I can’t wait to try these.
May 2nd, 2008 at 12:11 am
That fried calamari looks really good. It is perfectly golden brown. I have been wanting to try making fried calamari for a while now. I really like the sound of using the miso mirin and soy sauce! Bookmarked
May 2nd, 2008 at 12:29 am
I love miso and squid. But I don’t usually deep-fry mine, I just sautee the squid with miso paste. I think a lot of people (you say it is rare to find those who fear squid, but I actually think it’s quite common) have a hard time dealing with squid that’s not battered. Me, I love its natural texture.
May 2nd, 2008 at 6:12 am
I have just stumbled upon your site and what a glorious site it is…..love the idea of the miso calamari.
May 2nd, 2008 at 11:48 am
one more hand raised here! miso mirin calamari sounds and looks divine. I usually cook eggs or salmon with that combination but the calamari is ingenius!
May 2nd, 2008 at 12:24 pm
those look and sound delicious. We love calamari but I’ve never tried them at home. I think I will give these a try.
May 2nd, 2008 at 2:03 pm
Lovely photos diva- like your analogy of the book you read. Believe I saw the film-huge sci fan here. We have made fried calamari before, I don’t have a fear of slimy fish, fortunately lol; do love the miso in this recipe-very different and new for me!
May 2nd, 2008 at 7:47 pm
mmmmmm! I love calamari, but never thought about making it at hom!
May 4th, 2008 at 3:23 pm
I ADORE calamari and this, with miso, looks DIVINE. Going on my “to make” list!