{"id":85,"date":"2008-05-08T14:21:44","date_gmt":"2008-05-08T21:21:44","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/seafood\/lars-fried-cajun-calamari\/"},"modified":"2018-01-17T00:17:16","modified_gmt":"2018-01-17T07:17:16","slug":"fried-cajun-calamari","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/fried-cajun-calamari\/","title":{"rendered":"Cajun Fried Calamari"},"content":{"rendered":"<h2>A Little Personal History:<\/h2>\n<p>One of my favorite seafood appetizers is lightly fried calamari. It only made sense to come up with a recipe I can make from home. As I like a bit spice, here&#8217;s what I came up with that&#8217;s got a little kick to it \ud83d\ude42<\/p>\n<h2>Description:<\/h2>\n<table style=\"width: 100%;\" border=\"1\" cellspacing=\"0\" cellpadding=\"4\">\n<tbody>\n<tr>\n<td width=\"15%\">Categories:<\/td>\n<td width=\"85%\">Appetizer, Seafood<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Servings:<\/td>\n<td width=\"85%\">4-6<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Time:<\/td>\n<td width=\"85%\">\u2013 Preparation: 15 minutes<br \/>\n\u2013 Marinade:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 hours<br \/>\n\u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 minutes<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Equipment:<\/td>\n<td width=\"85%\">Cutting board and scoring knife, 2 small bowls, 1 small mixing bowl, 1 medium mixing bowl, whisk, 2 large plastic baggies, large holding plate, large frying pot or skillet, large serving plate<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Difficulty:<\/td>\n<td width=\"85%\">Moderate<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>1 \u00bd pounds cleaned calamari, tubes and tentacles separated, rinsed and patted dry<\/li>\n<li>2 Tbs <a href=\"https:\/\/cookwithlars.com\/\/hot-pepper-infused-olive-oil\/\" target=\"_blank\" rel=\"noopener\">Hot Pepper Infused Olive Oil<\/a><\/li>\n<li>1 Tbs fresh lemon juice<\/li>\n<li>2 teaspoon fresh oregano leaves<\/li>\n<li>\u00bc teaspoon salt<\/li>\n<li>1 Tbs <a href=\"https:\/\/cookwithlars.com\/\/cajun-blast-seasoning\/\" target=\"_blank\" rel=\"noopener\">Cajun Blast Seasoning<\/a><\/li>\n<li>6 Tbs <a href=\"https:\/\/cookwithlars.com\/\/cajun-blast-seasoning\/\" target=\"_blank\" rel=\"noopener\">Cajun Blast Seasoning<\/a><\/li>\n<li>2 cups all purpose flour<\/li>\n<li>6 cups canola oil<\/li>\n<li>Lemon wedges, garnish<\/li>\n<\/ul>\n<h2>Procedure:<\/h2>\n<ol>\n<li>Prepare parsley and lemon garnishes and set aside in small bowls.<\/li>\n<li>Win a thin sharp knife, separate calamari tubes from tentacles. Cut the calamari tubes along the sides to open flat. With knife, lightly score the insides, being careful not to cut through all the way.<\/li>\n<li>Prepare marinade in small bowl, adding hot pepper oil, lemon juice, oregano, salt and 1 Tbs. Cajun Blast Seasoning. Whisk well.<\/li>\n<li>In a resealable bag, pour in marinade. Add the Calamari tubes and tentacles, toss to coat, and marinate for 2 hours in refrigerator, turning bag twice.<\/li>\n<li>In a medium mixing bowl, blend 6 Tbs. Cajun Blast Seasoning and flour. Whisk well.<\/li>\n<li>Add flour\/spice blend into another resealable bag (no more than half full). Set aside.<\/li>\n<li>Transfer calamari from marinade to holding plate. Reserve marinade in small bowl if you want to turn into dipping sauce (saute in small saucepan with 1 Tbs. <a href=\"https:\/\/cookwithlars.com\/\/roux\/\" target=\"_blank\" rel=\"noopener\">roux<\/a>).<\/li>\n<li>Add enough calamari to flour\/spice bag to allow you to seal and shake thoroughly till all calamari is covered with mixture. Individually remove, shaking off excess. Set aside on holding plate. Repeat as necessary.<\/li>\n<li>Pour oil to depth of 2 inches into large frying pot or skillet; heat to 350*F (if you don&#8217;t have a thermometer, medium heat is a good bet).<\/li>\n<li>Fry calamari in batches until golden. Drain on paper towels.<\/li>\n<li>Serve on large plate, sprinkle with chopped parsley and lemon wedges and a variety of dipping sauces on side (see notes).<\/li>\n<\/ol>\n<h2>Advanced Preparation:<\/h2>\n<ul>\n<li>Steps 1 &#8211; 6 can be done day of event, covered and refrigerated till ready to fry.<\/li>\n<\/ul>\n<h2>Tips, Notes, and Variations:<\/h2>\n<ul>\n<li>Dipping sauces that work well are <a href=\"https:\/\/cookwithlars.com\/\/cocktail-sauce\/\" target=\"_blank\" rel=\"noopener\">Cocktail Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/tartar-sauce\/\" target=\"_blank\" rel=\"noopener\">Tartar Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/spicy-dipping-sauce\/\" target=\"_blank\" rel=\"noopener\">Spicy Dipping Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/larss-lemon-parsley-dressing-and-sauce\/\" target=\"_blank\" rel=\"noopener\">Lemon Parsley Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/pico-de-gallo\/\" target=\"_blank\" rel=\"noopener\">Pico de Gallo<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/scorching-hot-sauce\/\" target=\"_blank\" rel=\"noopener\">Scorching Hot Sauce<\/a>, etc.)<\/li>\n<li>See also: <a href=\"https:\/\/cookwithlars.com\/\/grilled-cajun-calamari\/\" target=\"_blank\" rel=\"noopener\">Grilled Cajun Calamari<\/a><\/li>\n<\/ul>\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-85\" class=\"share-facebook sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\" ><span>Facebook<\/span><\/a><\/li><li class=\"share-pinterest\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-pinterest-85\" class=\"share-pinterest sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=pinterest\" target=\"_blank\" title=\"Click to share on Pinterest\" ><span>Pinterest<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-85\" class=\"share-twitter sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\" ><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-85\" class=\"share-linkedin sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\" ><span>LinkedIn<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"mailto:?subject=%5BShared%20Post%5D%20Cajun%20Fried%20Calamari&body=https%3A%2F%2Fcookwithlars.com%2Ffried-cajun-calamari%2F&share=email\" target=\"_blank\" title=\"Click to email a link to a friend\" data-email-share-error-title=\"Do you have email set up?\" data-email-share-error-text=\"If you&#039;re having problems sharing via email, you might not have email set up for your browser. 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It only made sense to come up with a recipe I can make from home. As I like a bit spice, here&#8217;s what I came up with that&#8217;s got a little kick to it \ud83d\ude42 Description: Categories: Appetizer, Seafood Servings: 4-6 <br \/><a class=\"more\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/\">Read more&#8230; <\/a><\/p>\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-85\" class=\"share-facebook sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\" ><span>Facebook<\/span><\/a><\/li><li class=\"share-pinterest\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-pinterest-85\" class=\"share-pinterest sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=pinterest\" target=\"_blank\" title=\"Click to share on Pinterest\" ><span>Pinterest<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-85\" class=\"share-twitter sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\" ><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-85\" class=\"share-linkedin sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/fried-cajun-calamari\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\" ><span>LinkedIn<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"mailto:?subject=%5BShared%20Post%5D%20Cajun%20Fried%20Calamari&body=https%3A%2F%2Fcookwithlars.com%2Ffried-cajun-calamari%2F&share=email\" target=\"_blank\" title=\"Click to email a link to a friend\" data-email-share-error-title=\"Do you have email set up?\" data-email-share-error-text=\"If you&#039;re having problems sharing via email, you might not have email set up for your browser. 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However, sometimes I like my calamari sans the fried. So, here's how I make the healthier version, grilling rather than frying. Description: Categories: Appetizer, Seafood Servings: 4-6 Time: \u2013 Preparation:\u00a0\u00a0 15 minutes \u2013 Marinade: \u00a0 \u00a0\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/05\/grilled-calamari-e1516173746470.jpg?fit=550%2C413&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":86,"url":"https:\/\/cookwithlars.com\/tartar-sauce\/","url_meta":{"origin":85,"position":1},"title":"Tartar Sauce","date":"May 8, 2008","format":false,"excerpt":"A Little Personal History: This is a basic tartar sauce, I came up with when I wanted to see how well I could make New Zealand style Fish and Chips and they always serve it with vinegar and tartar sauce. It's goes well with just about any fried fish dish\u2026","rel":"","context":"In &quot;Sauces Stocks Marinades&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/05\/tartar-sauce.jpg?fit=600%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":147,"url":"https:\/\/cookwithlars.com\/bacon-wrapped-shrimp\/","url_meta":{"origin":85,"position":2},"title":"Bacon Wrapped Shrimp","date":"May 24, 2008","format":false,"excerpt":"A Little Personal History: For an appetizer, these bacon rapped shrimp are to die for. When asked to bring an appetizer to a party, this is one of my go to dishes. Enjoy! Description: Categories: Appetizer Servings: 24 - 30 appetizers Time: \u2013 Preparation:\u00a0\u00a0 20 minutes \u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10 minutes\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":83,"url":"https:\/\/cookwithlars.com\/hot-pepper-infused-olive-oil\/","url_meta":{"origin":85,"position":3},"title":"Hot Pepper Infused Olive Oil","date":"May 8, 2008","format":false,"excerpt":"A Little Personal History: I came up with this pepper oil for Grilled Cajun Calamari. It works well for any saut\u00e9ed or grilled dish you want to add a little spice to. Description: Categories: Seasoning Oil Servings: 3+ cups Time: \u2013 Preparation: 10 minutes \u2013 Cooking: 20 minutes \u2013 Marinade:\u2026","rel":"","context":"In &quot;Sauces Stocks Marinades&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/05\/Chilli-Oil-Recipe-e1516174276976.jpg?fit=600%2C401&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":167,"url":"https:\/\/cookwithlars.com\/cajun-bbq-sauce\/","url_meta":{"origin":85,"position":4},"title":"Cajun BBQ Sauce","date":"June 2, 2008","format":false,"excerpt":"A Little Personal History: I wanted to do a Cajun BBQ for the family. While I\"ve got a great \"Kansas City\" BBQ Sauce, for this occasion, I needed a Cajun twist. Once again, Emeril came to the rescue. Here\"s my version, derived from his. Description: Categories: Sauce Servings: 6 cups\u2026","rel":"","context":"In &quot;Barbeque&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/06\/cajun-bbq-sauce.jpg?fit=693%2C375&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":82,"url":"https:\/\/cookwithlars.com\/southwestern-egg-rolls\/","url_meta":{"origin":85,"position":5},"title":"Southwestern Egg Rolls","date":"May 8, 2008","format":false,"excerpt":"A Little Personal History: 1st experienced at our local Chili's, everyone loved them. So I decided to do a little experimenting and here's what I came up with. Now we save a trip to Chili's and a little money to boot. 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