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Restaurants›CARVE American Grille - Barton Creek›Calamari Fritti Recipe

Calamari Fritti Recipe

Name: CARVE American Grille - Barton Creeks Calamari Fritti Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb fresh squid rings and tentacles (cleaned); 3 tbs all-purpose flour; 1 tbs cornstarch; 1 tsp fine sea salt; 1 tsp ground white pepper; 2 tbs rice flour (or extra cornstarch); 3 tbs cold sparkling water; 1 ea egg white; 4 cups neutral oil for deep-frying (vegetable, canola, peanut); 4 ea lemon wedges (for serving); 1 cup green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 0.5 cup carrot, julienned; 0.25 cup red bell pepper, thin matchsticks; 2 tbsp scallions, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 tsp rice wine vinegar; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp granulated sugar; 0.25 tsp kosher salt; 1 tsp fresh lime juice; 0.5 cup Thai basil leaves, packed (stems removed); 0.25 cup fresh cilantro leaves; 2 tbs light soy sauce or tamari; 1 tsp fish sauce; 1 tbsp fresh lime juice; 1 tsp fresh ginger, grated; 1 ea garlic clove; 1 tsp light brown sugar or palm sugar

Inspired by CARVE American Grille - Barton Creek

Time35m

Serves2

With Asian slaw, Thai basil dipping sauce and roasted peanuts

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Ingredients

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Calamari

1 lb fresh squid rings and tentacles (cleaned)

3 tbs 00 bread flour

1 tbs Cornstarch

1 tsp fine sea salt

1 tsp ground white pepper

2 tbs rice flour (or extra cornstarch)

3 tbs cold sparkling water

1 ea egg white

4 cups neutral oil for deep-frying (vegetable, canola, peanut)

4 ea lemon wedges (for serving)

Asian Slaw

1 cup green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1/2 cup carrot, julienned

1/4 cup red bell pepper, thin matchsticks

2 tbsp scallions, thinly sliced

2 tbsp Fresh cilantro, chopped

2 tsp rice wine vinegar

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp granulated sugar

1/4 tsp kosher salt

1 tsp Fresh lime juice

Thai Basil Dipping Sauce

1/2 cup Thai basil leaves, packed (stems removed)

1/4 cup Fresh cilantro leaves

2 tbs light soy sauce or tamari

1 tsp Fish sauce

1 tbsp Fresh lime juice

1 tsp Fresh ginger, grated

1 ea Garlic clove

1 tsp light brown sugar or palm sugar

1/2 ea mild chili (bird's eye or serrano), seeded for less heat

1 tsp neutral oil (vegetable), optional to loosen

Garnish & Finish

2 tbsp roasted unsalted peanuts, coarsely chopped

6 ea fresh Thai basil leaves for garnish

1/4 tsp fleur de sel or flaky sea salt

Method

Calamari

Prepare and dry

Pat the cleaned squid rings and tentacles very dry with paper towels. Removing surface moisture helps the batter cling and crispen.

Make coating

In a shallow bowl combine all-purpose flour, cornstarch, rice flour, fine sea salt and ground white pepper. Whisk until evenly blended.

Wet binder

In a separate small bowl whisk the egg white briefly, then whisk in the cold sparkling water until lightly frothy. Keep cold until ready to use.

Coat squid

Add the squid to the dry flour mix and toss to lightly dust. Dip each piece into the egg white–sparkling water mixture, then immediately return to the dry mix for a light double-coat. Shake off excess.

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth of at least 2 inches (about 3–4 cups for a 3-quart pot). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown in about 45–60 seconds.

Fry in batches

Working in small batches (do not overcrowd), fry the coated calamari 1 to 1.5 minutes until golden and crisp. Overcooking makes squid tough; the goal is quick, high-heat cooking. Use a spider or slotted spoon to transfer to a paper towel–lined plate.

Season

While still hot, sprinkle the fried calamari lightly with flaky sea salt. Keep warm in a single layer on a wire rack in a low oven (200°F / 95°C) if frying multiple batches.

Finish

Squeeze lemon wedges over the calamari just before serving.

Asian Slaw

Combine the sliced green cabbage, red cabbage, julienned carrot, red bell pepper, scallions and chopped cilantro in a medium bowl.

In a small bowl whisk rice wine vinegar, soy sauce, sesame oil, sugar, lime juice and kosher salt until sugar dissolves. Taste and adjust acidity or salt as desired.

Toss the dressing with the slaw just before serving so the vegetables stay crunchy. Refrigerate up to 30 minutes if you want it slightly chilled.

Thai Basil Dipping Sauce

In a mini food processor or blender combine Thai basil leaves, cilantro leaves, light soy sauce, fish sauce, lime juice, grated ginger, garlic clove, brown sugar and chopped chili.

Pulse until the herbs are finely chopped and the mixture is saucy but still a little textured. If too thick, add the optional teaspoon of neutral oil or a few drops of water to loosen to a dipping consistency.

Taste and adjust: add a pinch more sugar for balance, a few drops more fish sauce or soy for saltiness, or extra lime for brightness.

Garnish & Serve

Plate a bed of Asian slaw on each serving plate or a communal platter. Pile the hot calamari on top or alongside the slaw.

Spoon the Thai basil dipping sauce into a small bowl for dipping. Sprinkle the chopped roasted peanuts over the slaw and calamari and scatter a few fresh Thai basil leaves on top.

Serve immediately with lemon wedges on the side so diners can squeeze to taste.