|
|
|
Forums39
Topics39,648
Posts321,526
Members26,694
| |
Most Online4,031
Dec 15th, 2024
|
|
|
Manpot
Tortola/ Sonoma, California
Posts: 17,143
Joined: May 2002
|
|
|
12 members (JandIrene, sugarae, dougyd, skipdastraw, JohnW, SADMVY, geomo, Rbailey, 4 invisible),
230
guests, and
91
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
|
Joined: Mar 2020
Posts: 984 Likes: 11
Traveler
|
OP
Traveler
Joined: Mar 2020
Posts: 984 Likes: 11 |
Just a question. I'm not a foodie at all but should the batter on calamari be crispy andbrown? Like maybe an onion ring.
|
|
|
 .
|
|
|
|
Joined: Jul 2010
Posts: 189
Traveler
|
|
Traveler
Joined: Jul 2010
Posts: 189 |
yes indeed it should and I prefer a light batter.
mgh
|
|
|
|
|
Joined: Mar 2009
Posts: 19,567 Likes: 7
Traveler
|
Traveler
Joined: Mar 2009
Posts: 19,567 Likes: 7 |
It can also be sautéed whole or sliced in olive oil and garlic served room temperature.
|
|
|
|
|
Joined: Dec 2003
Posts: 471 Likes: 3
Traveler
|
|
Traveler
Joined: Dec 2003
Posts: 471 Likes: 3 |
Agree with mgh, calamari should be lightly battered and fried to a light golden brown. Can be served with a side of marinara for dipping, or just salted with a lemon wedge on the side.
Lived most of my life in Massachusetts
|
|
|
|
|
Joined: May 2016
Posts: 60
Traveler
|
|
Traveler
Joined: May 2016
Posts: 60 |
Toppers always has served it like scubaman said, sautéed. We always really enjoy it there.
|
|
|
|
|
Joined: Mar 2009
Posts: 19,567 Likes: 7
Traveler
|
|
Traveler
Joined: Mar 2009
Posts: 19,567 Likes: 7 |
I grew up with my mom sauteing it whole the Mediterranean way with garlic and olive oil. Toppers adds a lot of heat but you can tell server to hold the heat. Pretty good that way.
|
|
|
|
|
|
|
.
