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Alton Brown’s Wet Calamari with Haricot Vert and Mustard Sauce


2 quarts peanut oil
1 pound squid, tubes and tentacles
1 egg
1 cup ice water
1 cup all-purpose flour (used whole wheat flour)
*1 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper

Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.

Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.

Place the egg, water, cayenne pepper, and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

Haricot Vert with Mustard Sauce:

1 pound Haricot Vert
1 shallot, sliced thinly
2 tablespoon butter
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper to taste

Blanch the Haricot Vert for 3 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.

Saute shallots with butter until it becomes transparent. Add dijon mustard then toss in the haricot vert. Mix well and season with salt and pepper.

*Alton Brown did it again very simple and straight forward. The calamari rings was very light with a fluffy batter. It didn’t feel heavy even it was fried.  I added some cayenne pepper to it. In contrast a crunch from the beans and the tanginess from the mustard sauce was the winner. enJOY!!!

Source: Food Network (Wet Calamari)