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Dipping Sauce For Calamari

post #1 of 19
Thread Starter 
Making fried calamari on Sunday, and was wondering about dipping sauces....

I have one in mind, and am sure I'll find a few others, but was wondering what yours might be.......
post #2 of 19
marinara is always nice

that place in milford has an olive oil, garlic, and yellow pepper sauce that is a bit hot at first, but then you realize it to be yummy...rings of fresh yellow peppers (hungarian wax?...yellow banana)...very nearly, but not quite raw but swimming around in olive oil and garlic
post #3 of 19
Thread Starter 
Alrighty.....one will be a tomato based sauce, but for the other, these are sounding good:

Anchovy Mayonnaise:

1 egg, at room temperature
4 to 5 anchovy fillets
2 tablespoons lemon juice
1 tablespoon finely chopped parsley leaves
1/2 teaspoon cayenne
3/4 cup light olive oil or vegetable oil

Smoked Jalapeno Aioli:

1 cup mayonnaise
1 to 2 canned chipotle chile in adobo
1 garlic clove, coarsely chopped
1/2 lemon, juiced
1 tablespoon chopped flat-leaf parsley
Pinch salt
Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry.

Or Simple Aioli:

1 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leafed parsley leaves
1 teaspoon minced garlic


I'm leaning towards the 2nd one, but if I can't find the chipoltes, the first one would be good....of course, I gotta get Donna's input....

But I'm still open to others.....
post #4 of 19
Thread Starter 
Dogboy.....I've had something similiar with the yellow Hungarian Wax Peppers at The Brew Moon in Boston (when it still existed, and they made EXCELLENT fried calamari) and also some other place, and it was ......

Thanks for the reminder......
post #5 of 19
How about something Asian.

THAI LIME DIPPING SAUCE

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's most requested recipe. It's particularly awesome with our crispy calamari as well as with spring rolls, dumplings, and similar bites. It's based on the traditional Thai dip called cha-gio, which gets its savor from fish sauce. That salty ingredient is nicely balanced with lime juice.

The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepens over time) but the sauce will loose its looks. If this bothers you, make and store the sauce "base" only, then chop and add herbs an hour before serving it. Or strain out any tired herbs from "old" sauce and replace them with fresh.

Makes about 5 cups
Lasts 1 week, refrigerated

2 cups Thai fish sauce (nam pla)

3 cups fresh or bottled lime juice

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

1 tablespoon peeled and minced fresh ginger

In a large nonreactive bowl, combine the ingredients and mix. Use or store.
post #6 of 19
ravioli has a good one!!!
steve, are the squid whole? ever try stuffing them before you cut em up? just throwin ideas atcha, maybe gets the creative side of the brain workin.
post #7 of 19
I like it simple...Ketchup and Hot Horseradish sauce.
post #8 of 19
I like a basic tartar sauce (mayo and sweet relish) blended with an asian style chili paste called Sambal Oelek.
post #9 of 19
this is my fav for fried things and french fries:

1/4 cup mayo
1.5 teaspoon lime juice
2 teaspoons hot paprika
1/4 teaspoon curry powder (i like the hot stuff)
1 teaspoon chipolte powder
dash o' cayanne pepper.
dash o' worcestershire
salt (as needed, finely crushed like diamond crystal)
post #10 of 19
Quote:
Originally posted by Fungus:
I like a basic tartar sauce (mayo and sweet relish) blended with an asian style chili paste called Sambal Oelek.
sambal is yummy

as far a i know, chopped dill pickles are more appropriate than sweet relish for making tartar sauce...common mistake, however because i don't know how common chopped dill pickles are in the store...i chop my own


chili and lime juice is a fairly common combo in thai cuisine...and quite good
post #11 of 19
Quote:
Originally posted by fishchile:
I like it simple...Ketchup and Hot Horseradish sauce.
if you add lemon juice, worcestershire,and dijon mustard to the 2 ingredients above, you get the best cocktail sauce on the planet
post #12 of 19
A nice and spicy buffalo wing sauce is wonderful on some fried calamari
post #13 of 19
Thread Starter 
Meant to get back to this.....all good suggestions.....I ended up with a warm marinara suace with onions, and the sauce I posted above with the anchovies, which was .....

Tried as I might, I couldn't find chiplotes in adabo sauce to make the other one.....is funny how Booby Flay and Tyler Florence, et al, always say it is available "everywhere"......well, not in my experinece.....

Anyway, the squid got soaked in buttermilk for about an hour, and then dipped in a mixture of panko breadcrumbs, flour, and some spice.....

Into the fryer at 375 degrees for 2-3 minutes.....

Made it in two batches......the first batch came out great.... ......the second one was just so-so, but still okay......I think I either crowded the basket the second time around, or didn't let the oil heat back up high enough.....but that's the learning curve with the new toy.....

My next experiment will be onion rings......maybe this weekend.......
post #14 of 19
Quote:
Originally posted by Steve in Mass:
Meant to get back to this.....all good suggestions.....I ended up with a warm marinara suace with onions, and the sauce I posted above with the anchovies, which was .....

Tried as I might, I couldn't find chiplotes in adabo sauce to make the other one.....is funny how Booby Flay and Tyler Florence, et al, always say it is available "everywhere"......well, not in my experinece.....

Anyway, the squid got soaked in buttermilk for about an hour, and then dipped in a mixture of panko breadcrumbs, flour, and some spice.....

Into the fryer at 375 degrees for 2-3 minutes.....

Made it in two batches......the first batch came out great.... ......the second one was just so-so, but still okay......I think I either crowded the basket the second time around, or didn't let the oil heat back up high enough.....but that's the learning curve with the new toy.....

My next experiment will be onion rings......maybe this weekend.......
i am getting pretty anal about temps when it comes to deep frying....i use a digital thermometer, and wait until it gets back to 375 before adding another batch....and if you think you might be overcrowding the oil, you probably are


what kind of oil do you use?
post #15 of 19
What I do sometimes.

Some peppers (sweet and hot) chopped. Olives - black and green chopped (real pain in the ass to chop olives cause you have to de-pit first). Garlic - chopped very fine. Capers. Little olive oil and balsamic vinegar to hold the chopped vegetables together. Mix it. Then toss the mix with fried calamari.

It's been well received.
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