squid recipes

 Hi everyone, I am looking for some new squid recipes. I do mine a couple of ways, flour, egg and breadcrumbs then deep fried for a minute or two. the other is more popular and is an Italian method.

YOU NEED

2 or 3 squid hoods and tenticles. this recipe is fine for just tenticles or just hoods also.

MARINADE

juice of 1 lemon, (bottle juice is fine)

about the same amount of olive oil or vege oil to the amount of lemon juice

1 cove of garlic finely chopped

a handful of fresh parsley finely chopped.

a  pinch of salt optional.

mix all ingredients together in a airtight container.

METHOD

clean your 2 or 3 squid, tenticles are good to add in. Cut the hoods into rings and the tenticles into bight size bits. Boil in satled water for 30-40 mins, (up to 60 mins is fine for melt in your mouth tenderness). drain and cool.

mix into marinade toss and stir, (an air tight tupperware container is good for this, turn upside down and shake). Put into the fridge. can be eaten 

straight away but 2 or more hours in the fridge is way better. can be left in the fridge for a few days.

Jim

 


Posts: 90

Date Joined: 10/09/13

Love a good salt and pepper

Thu, 2018-10-25 07:35

Love a good salt and pepper squid but lately it’s been chorizo squid. Quick and easy, slice up your chorizo (no oil, plenty of chilli oil in the sausage) and throw in the pan, slice up your squid and throw in with chorizo. Chilli oil coated pan fried squid with chorizo, squeeze of lemon, goes well with a beer watching the game

Posts: 413

Date Joined: 24/04/11

tonight

Thu, 2018-10-25 19:03

We tried this tonight.

Quick, easy and pretty good. 

Posts: 90

Date Joined: 10/09/13

Deadly 

Thu, 2018-10-25 21:54

Deadly

 

sea-kem's picture

Posts: 11184

Date Joined: 30/11/09

 Looks awesome mate, just on

Sun, 2018-10-28 19:22

 Looks awesome mate, just on Chorizo an excellent summer dish I knock out and  pass around with drinks. Cut up as you have there hot pan and seal off then tip in at least half a cup to a cup of a good cider and let it reduce to a sticky sauce. Insane!

____________________________________________________________________________

Love the West!

kirky79's picture

Posts: 1192

Date Joined: 13/01/12

Yum

Thu, 2018-10-25 09:19

Both sound great. Just gotta get out there and catch a few to try out. 

still trying's picture

Posts: 129

Date Joined: 27/06/17

 Sounds great will give your

Thu, 2018-10-25 10:08

 Sounds great will give your recipe a try

____________________________________________________________________________

 rather be fishing

sea-kem's picture

Posts: 11184

Date Joined: 30/11/09

 I do occy a similar way.

Thu, 2018-10-25 10:28

 I do occy a similar way.

____________________________________________________________________________

Love the West!

ranmar850's picture

Posts: 2011

Date Joined: 12/08/12

Marinate the squid in kiwi fruit

Thu, 2018-10-25 11:39

 I was put onto this last year, just crush the kiwi fruit up,  up, leave rings  in for at least 20  minutes, then cook however. The only way I've ever seen the inky little suckers tenderised, and I reckon I'd tried it all over the years.

Doc's picture

Posts: 391

Date Joined: 29/05/16

We breadcrumb them and deep

Thu, 2018-10-25 13:54

We breadcrumb them and deep fry mostly, but sometimes just salt and pepper squid. Will be trying a couple of the suggestions on here I think.

axey45's picture

Posts: 1470

Date Joined: 26/11/13

 

Thu, 2018-10-25 15:13

 

B_rad's picture

Posts: 7

Date Joined: 12/06/14

Master Butchers Chicken coater

Thu, 2018-10-25 17:41

Master butchers (MBL) in Perth sell bags of chicken coater and I have found mixing half chicken coater and half plain flour and just throw squid rings straight in.

then shallow fry in a pan for a few minutes until golden brown. More coater if wanted a bit spicier but is similar to KFC coater like a cross between popcorn chicken and hot and spicy.

i get it sent to SA by my family as I rate it highly.

 

Brad

Faulkner Family's picture

Posts: 14384

Date Joined: 11/03/08

 cut the tube flat. finely

Thu, 2018-10-25 20:22

 cut the tube flat. finely slice it up and coat in flour. in a pan heat up butter and a bit of olive oil to stop the butter burning as easy . throw in some finely chopped garlic , jar stuff will do. get the pan hot and throw in the squid constantly tossing it around. if fine enough it will only take a minuit. 

____________________________________________________________________________

RUSS and SANDY. A family that fishes together stays together

choc's picture

Posts: 619

Date Joined: 05/01/12

 Just tried the boiled squid

Sun, 2018-10-28 15:44

 Just tried the boiled squid with marinade with squid we caught today. Very tender, splash of vinegar when eating went well.

timboon's picture

Posts: 1721

Date Joined: 14/11/10

 For those that like the deep

Sun, 2018-10-28 19:42

 For those that like the deep fried method....

 

Instead of cutting the tubes into rings simply cut but leave about say 2cm of the tube not cut all the way through....

 

Sounds confusing, cut same as you would rings but leave a little bit keeping the tube together, when you fry it up it curls and looks fancy but cooks like rings....

 

Its easier that way to keep say 3 or 4 wholes tubes from sticking together in the fryer rather than mucking around with individual rings...

 

Good post Jim, I'll try a couple of the above asap....

Faulkner Family's picture

Posts: 14384

Date Joined: 11/03/08

 commonly known as a squid

Sun, 2018-10-28 21:00

 commonly known as a squid bracelett. you forgot to mention wet the squid then coat in flour for best results, if you batter it all tends to stick together

____________________________________________________________________________

RUSS and SANDY. A family that fishes together stays together

Posts: 193

Date Joined: 30/12/08

 Why not fire up a wok and

Mon, 2018-10-29 20:05

 Why not fire up a wok and stir fry. Easiest thing to do. Marinade to your liking or not. If not just a little soy or salt with or without pepper, chilli. No need to flour, crumb or any other messy business. Just be sure your wok is super hot and oil is smoking. Cooks in a flash. Same way to stir fy asian greens