Woke up last Sunday morning, opened the blinds and what a beauty of a day!! Blue blue skies and dead calm on the water! BEAUTIFUL! And you knows, in Newfoundland, those calm sea days are rare!
My husband grabbed a coffee, me a cup of tea and off we went to sit on the dock. We noticed a buddy off to the right, in the water by the side of the road, poking through the kelp and we just thought he was looking for mussels. We were just enjoying our view and watching the boats head out fishing from the community wharf.
A car stopped and started talking to buddy in the water and on a calm day, you can hear the conversation! “Whatta at there buddy?” ~ “Looking for squid!” ~ “Yes b’y! What are you doing with the squid, use it for bait?” ~ “No b’ys, I’m gonna eat it! Already got meself a bag full!” The lightbulb goes on! hahaha
My husband and I look at each other and I say “Let’s see if there are any squid” So off we go. While we’re walking off the dock, my husband looks in the water “Look, there is a squid right there!” He gets his fishing net, puts on his hip waders and wades out into the ocean from our beach. Squid everywhere! Hiding in the kelp! He’s scooping them up with the net, they’re crapping all over him and I’m laughing my ass off!
Who knew squid “Jigging” would be this easy! I’m sitting on the beach, still in my pj’s, gutting squid, hauling off the skins, and washing them clean with salt water. What a morning! Loving this life “AROUND the BAY!”
Fresh squid = CALAMARI!! Here is my favorite recipe ~ have everything ready to go because they cook up in minutes! Quick, easy, and oh so good! We always squeeze fresh lemon over our cooked calamari ~ here is a great trick ~ marinate your squid rings in FRESH lemon juice while you are preheating your oil and getting your flour mixture ready! Adds great flavor! Another TIP ~ Double Dip in the flour mixture ~ the one and only time when it’s okay to Double DIP!! This adds a nice crispy crust on the calamari. So good!
Best enjoyed with an ice cold beverage, sitting by a fire, watching the sun set on a fabulous day with the person you love! Happy Labor Day!
Calamari with Sweet Thai Chili Sauce
- 1 lb fresh squid, cut into rings and tentacles, left whole
- juice of half a lemon
- 1 cup all purpose flour
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- 1/2 cup milk or buttermilk
- oil for deep frying
- sweet thai chili sauce, store bought
Squeeze lemon juice over squid and tentacles. Let sit.
Preheat deep fryer to 375 degrees. Line a baking sheet with paper towel.
Mix together the flour, paprika, cayenne, salt and pepper. Divide flour mixture between 2 bowls.
Put milk in another bowl.
Once deep fryer has reached 375 degrees, remove squid from lemon juice, shake off excess juice and toss squid in the first bowl of flour mixture. I find using your hands is the best for tossing and coating the squid.
Remove squid from flour mixture, shake off excess flour, and add squid to the bowl of milk.
Remove squid from the milk, shake off excess liquid, and add squid to the second bowl of flour mixture.
Remove squid from flour mixture, shake off excess flour and add squid, a few at a time to your deep fryer, depending on the size of your deep fryer.
The squid cook really fast! Cooks in 2 – 3 minutes!! Keep watching and once they are a nice brown color, remove from oil and put on paper towel lined pan.
Cook all squid and serve with Sweet Thai Chili Sauce! Also great with warmed marinara or even a nice lemon aioli. ENJOY!
GREAT TIP~ with a delicate seafood like squid, I ALWAYS use my food saver and vacuum seal my squid, about 10 squid and some tentacles per bag. They last forever, never freezer burnt, and you can add the frozen packages to a sink full of cold water and they thaw out super fast! A lot of hard works goes into catching and cleaning squid and the last thing you want is yellow, icy, off tasting squid!! http://www.aroundthebaywithdd.com