Semiserious Chefs

Calamari Fingers served with Sauce Gribiche

Calamari is the most ‘exotic’ food that your average person has tried. Squid. Exotic, right? Well is certainly isn’t escargo! (Which, to be totally honest, even I haven’t had the opportunity to try yet.) In the scope of our entire world there are a TON of unusual ‘delicacies’ that rate way higher on the exotic or, more accurately, bizarre scale than either squid or snails. However, most of them are so out of our reach here in America that one simply cannot be judged for having a “narrow depth of food experience.” Even if you wanted to bring braised brains or fried spiders to your next dinner party it would probably be logistically impossible. With Calamari, however, the sky is the limit, and although it is something most people can find easily in their home town they don’t usually get to enjoy it right in their home.

Well now they can! And you can be the star that brought it to them.

So what brought me into this? Again, with my never ending quest to introduce as much variety from the sea to my son as I can, I peered through the glass at our local Fred Meyer butcher scouting out something, anything, that would be new and interesting. “Whats this? Squid Steaks? I’m in!”

Now, don’t get me wrong. I am in no way convinced that these ‘wild caught previously frozen’ calamari steaks are in any way fresh. This recipe is not about going to the local sea side fish stand to collect squiggling squid for an authentic sushi style calamari experience. This is about the average person creating great food! If that means I’m buying the thawed remains of one of a dozen steaks the butcher simply pulled from a prepackaged box, so be it. It still made great food. I will take what I can get!

Making Chinese Five Spice

In my search to decide how to prepare my new, shiny, white friend I ran across a restaurant that uses Chinese five spice. It was an excellent choice. You can, of course, use any seasoning or spice mix you prefer, but this is a good one, I assure you.

And since I had just recently been experimenting with Sauce Gribiche it was on my mind and an easy go-to for dipping my calamari fingers.

Now, as far as knife work, since I started with calamari ‘steak’ I really wasn’t going to get the same rings that are most commonly sold in restaurants since this squid had already been splayed flat. You could however cut medallions quite easily… or any other extravagant shape you might like. Perhaps a spiraling circle, deep fried, and hung from a hook would be glamorous?! I went simple. I was introducing something new to my son. Don’t get too crazy, you know? Strips are easy to cut and you can make them as wide or narrow as you would like. You can even have your child help; they are that easy. The last option could always be to simply leave it whole and bread it to make a fillet-o-squid sandwich.

Cornstarch Coated and Breaded

This just leaves the breading. My traditional fall-back for breading always starts with a coating of cornstarch. I like that it gives the egg something to stick to. After that I use a flour and crumb mix that is heavy on the panko side. I like crunch. You could always chose another style of breading if your prefer, such as beer batter or tempura, but they have a much different texture for sure. The recipe I have below is certainly easy enough.

So there you have it, a seafood dish that isn’t fishy, and, as always, fried food is beloved. I got great reviews from my friends at bible study and I know you will, too!

Party Platter!