red sauceoptional; for recipe see attachment below
Before we do anything lets pour our peanut oil into a medium or large sauce pan. Turn on your burner on to medium to medium high heat. The key is to temp the oil and make sure it doesn't go above 350 degrees when frying.
Ok, while your oil is heating up let prep the squid tubes. We were lucky enough to have a great fish market by us that sold fresh squid tubes. If you don't have this available to you, check your freezer section at the grocery store because those will work too. To prep, place some salt (heavy pinch) and water into a medium size mixing bowl. Cut the squid into 1.5-2 inch rings and place into the water until we are ready to batter them.
Our batter is the easiest batter of all times. Find a small mixing bowl and add bisquick mix and club soda to the bowl. Stir until completely combined. ***TIP: If the batter seems too runny then add 1/4-1/2 cup of bisquick batter to the bowl. Again, the batter isn't suppose to be super runny but also isn't a thick batter.
Our oil should be at the right temperature by now. Remove the squid rings onto a paper towel and dry them off really well. If you don't dry them off then the batter won't stick to the squid. Once dried toss a couple into the batter and bring them over to the oil. ***TIP: I found it easiest to use a fork to remove the squid from the batter and into the fryer . It allows you to transfer the battered squid into the oil without bringing half the batter with you.
Place the squid into the oil and fry only for 1-2 minutes. The batter will turn golden brown. Once you have cooked the squid, remove onto a paper towel. This will help soak up any excess oil from the now fried calamari.
Repeat all the steps until all the squid is fried. Also....pat the sweet vinegar peppers dry, batter, and fry those like you did the calamari. These add such a great tang to the calamari while eating it.
Alright, all our squid and peppers are now fried lets plate it up for our family or guests. Place all the calamari onto a plate or platter, lined with lemon wedges. By squeezing lemon over the calamari, it gives it a nice fresh balance to the fried food.
***TIP: I also like to serve mine with red sauce (marinara sauce) so I can dip the calamari into it. I'll attach my red sauce recipe in the recipe note below. You can make it ahead of time, freeze it, and use as needed.
There you have it...your very at home calamari appetizer!
This recipe has my red sauce in it. Again, make it ahead of time and freeze it. It makes for an easy dinner when you don't know what to make. http://bit.ly/2y1delF