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Manpot
Tortola/ Sonoma, California
Posts: 17,143
Joined: May 2002
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Joined: Mar 2020
Posts: 984 Likes: 11
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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.
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Joined: Jul 2010
Posts: 189
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Joined: Jul 2010
Posts: 189 |
yes indeed it should and I prefer a light batter.
mgh
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Joined: Mar 2009
Posts: 19,567 Likes: 7
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Joined: Mar 2009
Posts: 19,567 Likes: 7 |
It can also be sautéed whole or sliced in olive oil and garlic served room temperature.
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Joined: Dec 2003
Posts: 471 Likes: 3
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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
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Joined: May 2016
Posts: 60
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Joined: May 2016
Posts: 60 |
Toppers always has served it like scubaman said, sautéed. We always really enjoy it there.
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Joined: Mar 2009
Posts: 19,567 Likes: 7
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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.
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