Cooking squid
Submitted by lachieH on Mon, 2015-07-13 20:03
hi everyone, I caught some squid from Rockingham yesterday, and it tasted nice but I know it could have been better. The squid itself tasted beautiful but the batter wasn't so great, we medium fried (nearly deep but a little bit was poking up in the pan) with a mixture of flour, cracked pepper and salt. I made it into rings and used the tentacles as well.
is there better ways of cooking squid?
thanks,
lachie
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Fishing the swan for bream, it's just an obsession
Callum24
Posts: 1015
Date Joined: 24/06/12
if you like a bit of spice
if you like a bit of spice nandos peri peri sauce is what i use, I use the hot one and leave it four 12 hours beautiful mate
also try marinating in kiwi fruit makes it real tender
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Sea-weed
Posts: 90
Date Joined: 26/12/14
Coat with flour (with a bit
Coat with flour (with a bit of salt, pepper, garlic powder & onion powder mixed in).
Beat 1 x egg and 1 tbl spoon of water.
Dip each ring into the egg then coat with Panko crumbs.
Then deep or shallow fry until golden.
Takes a bit of prep but is worth it..
sea-kem
Posts: 14970
Date Joined: 30/11/09
Make sure your pan is redhot
Make sure your pan is redhot and cook quickly, a minute or so for deep fry as it will continue to cook when you get it out.
Love the West!
Swompa
Posts: 3878
Date Joined: 14/10/12
cut into rings, cover in
cut into rings, cover in flour, dip in egg then into crushed up chips.
I have tried Sea salt and lime, as well as just plain salted.
Experiment...
just make sure the oil is hot enough that it sizzles instantly. should only take one minute or so to cook.
When I cook them, I only have a small amount of oil and then flip them once the crumb has browned.
Jackfrost80
Posts: 8143
Date Joined: 07/05/12
I did mine just like you
I did mine just like you last night for 2 mins in hit oil as they were huge squid and it was a dream. Don't forget to cook the wings too
Officially off the Pies bandwagon
Tradewind
Posts: 756
Date Joined: 18/09/12
Just a tip on the above
Just a tip on the above batters
If you put the first few in and the batter doesn't stick when frying, make sure the oil is hot enough and/or put another egg into the mix and beat it in to give more Sticking Power
D_d_001
Posts: 1522
Date Joined: 09/03/13
however you like them (spices
however you like them (spices etc) the only thing I do different now to above is that I don't cut into rings.
I open (cut) the tube and lay flat. score with a sharp knife about halfway through every half cm or so crossed. then cut into pieces. Triangles like they do in a restaurant look good :).
then literally only shallow fry for 10 - 15 sec. in super hot oil.
find with the scorring they cook faster and always seem to be more tender.
Moking
Posts: 1252
Date Joined: 30/05/12
Now that's what I have been
Now that's what I have been doing with the last few feeds- However do you score the outside flesh or the inside(softer) flesh.
Does it make any difference to the "curl" effect.
Thanks.
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D_d_001
Posts: 1522
Date Joined: 09/03/13
Got to say I've never taken
Got to say I've never taken any notice. lol
I've never thought about it b4 .....there may well be a right and wrong way but I've not tasted any difference.
crasny1
Posts: 7003
Date Joined: 16/10/08
IMO
the secret is DONT overcook. This toughen them up. If you have ever tried sashimi then try sashimi squid. It is just so melt in your mouth tender. So cooking them is basically trying to get them hot throughout but not overdone. There is hundreds of batters you can use and everyone has a favourite. But like D_d above the rings or curls are only in there for a brief time, in Superhot oil.
Oils aint oils and each type have different heating properties. For superhot I have settled on grape seed oil but I dont think that is critical to the taste.
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Hutch
Posts: 2221
Date Joined: 21/04/13
I just fry in lemon and
I just fry in lemon and butter in a super hot pan for barely a minute and seems to come out great every time.
If in doubt take it off the heat before you think you need to, nothing worse than overcooked squid.
GGs
Posts: 330
Date Joined: 06/09/14
Backing up crasny1's comment
Backing up crasny1's comment rice bran oil is good aswell as it has a very high smoke point and no flavour. Its the best oil ive found for cooking a good steak and frying.
As for cooking squid if you enjoyed the flavour then just keep it simple and ring/score and cook in a little oil quickly at high heat.
Another nice way is to pan fry in some sweet chili sauce.
pale ale
Posts: 1755
Date Joined: 02/01/10
Cut the squid into thin
Cut the squid into thin strips then squeeze a kiwifruit onto the squid. Let it sit for half an hour. The enzymes in the kiwi tenderise the squid. no matter how pissed you are, the squid will be tender.
I like egg and breadcrumbs with a bit of lemon pepper seasoning
scubafish
Posts: 962
Date Joined: 15/08/12
Custard powder
1 tablespoon of custard powder in with the plain flour works well,sweetens the mix and makes them golden when fried.
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Walfootrot
Posts: 1385
Date Joined: 23/07/12
Rings or strips in olive oil
Rings or strips in olive oil and garlic with a bit of lemon juice and let it sit for an hour or 2. Get the BBQ smoking hot add the squid and keep turning the squid, they should start to burn a little but only on the plate for 2 min max.
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Gray
Posts: 140
Date Joined: 10/02/11
The other way is to slow cook
The other way is to slow cook it
Had it in a morroccan tomatoey spicy stew. Was great and tender. Was at a restaurant so not sure on cooking times exactly but know it is low and slow
ranmar850
Posts: 2702
Date Joined: 12/08/12
Or use it for bait
To catch something really worth eating
(runs for cover)
sea-kem
Posts: 14970
Date Joined: 30/11/09
Lol, why not. My mate's dad
Lol, why not. My mate's dad fishes Streaky bay for squid and will give him all the heads for bait. We are taking the lot of them up north this year. Presented on the hook right absolutely deadly bait.
Love the West!
D_d_001
Posts: 1522
Date Joined: 09/03/13
haha. whenever we go
haha.
whenever we go squiding we get enough for a feed...(fresh only) and keep the heads and uneaten for bait. Wings (I know some eat) go to the dog. (he would never forgive me if I came home with squid and he didn't get a taste! )
nothing's ever wasted
ranmar850
Posts: 2702
Date Joined: 12/08/12
B*st*rds ink me
Even when I am not fishing for them. Hopped out of the boat last week on the beach at our camp and WTF
squid ink all down one side as high as the lower edge of the windscreen. We'd just run over the squid shallows on the way in at 20 knots and i'd obviously startled one--i've made them jump clean out of the water there before , but never with that black snot included.
I've used them whole for sails, love them. And yes, we actually ate some for tea tonight
mikegonefishing
Posts: 65
Date Joined: 15/07/15
plus one on the crushed up
plus one on the crushed up chips batter. salt an vinegar for me