I just like the modest comment when he burnt his hand, we dont always do smart things and being able to acknowledge that on camera to people you teach is a very open experience
Brian, cooked this tonight for my kids who are calamari connoisseur's when it comes to it. Sniffing out funky calamari at every restaurant we go to. Got to say B, easy to make and prep and it turned out incredible. Keep cooking buddy Really appreciate all the content.
In Greece we just use flour. The wet calamari is just coated in the flour and then fried until golden brown. It's a light coating. Cook time is about 3-4 minutes at. Salt and pepper plus fresh squeezed. Sauce is tzatziki... As long as it's quality squid the end product is indistinguishable from calamari at a seaside Greek taverna.
Brian, have you ever tried RICE FLOUR when deep frying??? It is used in a combo with regular flour here in Japan when you want REALLY crispy results when deep frying like on Kara age, Japanese deep fried chicken. It is used with other deep frying too. That squid looks amazing. And crispy!
Hi! I started with your 1 dough 'best' loaf. Made your chocolate muffins about 2 weeks ago. And your Aloo Gobi. Made your chicken soup 3 days ago. Caesar salad yesterday. Pesto salad today. That is a lot of recipes in 2 weeks time. They are all super tasty. Your French baguette, soft pretzel and Olive Garden salad are now on my to do list. Thanks so much for your videos!
Found your channel an hour or so ago, and just watched your second video posted on RUclips and immediately after that videos, I am currently watching this and I gotta say my man, well done, your confidence, production quality, personality and pureness is an absolute treat and I wish you all the best and keep up the quality content sir!
My gf and I made this tonight! Turned out fantastic. That adobo sauce is super tasty. It’s very important to monitor the temperature of your oil. I kept having to adjust the heat because it either got too hot or too cold.
I’ve followed the recipe while watching this video and it was the success! I made it myself while using the correct ingredients and it was so delicious and I really enjoyed of the food I made and proud of what I did of my work! Thank you!
Hope you did it outside. They are delicious, But oil spatters all over. Tried a Mesh/lid cover but it doesn't let out enough moisture to make them crispy.👍
The three doughs cold fermenting in the fridge remind remind me of mine, which is going on its fourth day of cold fermentation 🤩 I'm planning on turning it into pizza tomorrow!
perfect! from where I'm from, we mix 1 part vinegar and soy sauce then some chopped garlic and red onions, from there you can add whatever to fancy. mana from heaven.
Who doesn't love fried calamari? I'm with you Brian, I love the tentacles, tender, full of the flavor of the sea and crispy. Love the red sauce, perfect.
Loving all of the new vids. It’s been amazing to see your channel grow. Your videos have great production value, are educational and to-the-point. Absolute win
When I worked in Naples with satellites n stuff (Italy, not Florida) I helped at an Italian friends kitchen @ his Trattoria (yes I worked for free for the exp!) with his mom... flour with seasoning but the key she beat into my head and demonstrated is that frozen NOT FRESH is the key. Never use fresh squid... the freezing breaks the cells just-enuf to avoid that chewy stuff..
Thank you so much for this recipe! Calamari is a favourite in our house but I’ve never attempted it because I didn’t want a rubbery disappointment. Can’t wait to try this over Christmas with my boys! Love all of your recipes!
Hey Bri, I’m Jerry from Taiwan. Thanks for this amazing recipe, I’ll definitely try this once my new home is finished decorating. And speaking of which, I’m struggling with my housewarming party’s menu. That would be awesome if you make a video about menu design. Thanks again for your amazing work here.
I just ate dinner and now I want Calamari!! On point tips, and the dipping sauces looked like a great accompaniment. Loving this channel. Now if I can only find some good squid,,,
Right on the money recipe! I love calamari but the restaurants have gone crazy on pricing! I notice you have Mezzetta products in the fridge, they are my go to for everything they sell.Great company.
Love your videos man, especially the dancing at the end, that's always the cherry on top. I'm curious why you used dry basil vs fresh in the marinara. I remember hearing from Kenji that delicate herbs don't holdup well dried. Thanks, keep it up dude, you're killin it!
I miss calamari! I had some disappointing versions lately and haven't made it myself since I left my restaurant job several years ago. (At that time we would saute some diced sweet onions and peppers in a wok, add just a touch of a sriracha-based sauce and then toss the hot fried calamari in it - just enough so it had some delicious sweet spice on the outside without making it less crispy.) You've inspired me to make this version at home.
I skimped on a 100g of flour and i went with a freash sauce of palm sugar, garlic, ginger, chilli, chilli, chilli and lime instead. Best Calamari i've ever had~
Incredible winner here with the crunch on the calamari, and yes, I'm a "leg" man ;-) What do you do with all the extra left over oil? I always wonder why folks use soooo much oil for cooking just a couple of things, it seems like a waste to me, but I'm open to your thoughts.
As always, great video!!! The only restaurant were I loved to eat fried calamari just closed and I was sad because of that...these taste just as good!!!
I could eat an alarming amount of this. I finished a concert tour in Tokyo in 2019, and we hit an izakaya that had ika tempura. I don't even know how many times we reordered. Lots.
Thanks for the recipe Chef. Looks great! I usually mix half rice flour with wheat flour for the coating. It seems to stay crispy longer if I do that vs all wheat flour. I’ve never tested it though so could be just superstition.
Just made it, turned out perfectly. light, crunchy, only took two minutes for me. Great trip to do in two batches. My oil dropped to 325, from 365 and didnt recover before they were cooked. Do you think I should do 380, and then add the calamari next time. Temp did the same thing on the 2nd batch even though I waited for it to return to 365. I have a home made cocktail, but I will try your sauces the next time.
Where do you get the container with what you use your immersion blender? I've been looking for one but I don't even know what it's called. A beaker? If you would share that would be great. Thanks always for your wonderful recipes and teaching style
Think we can all agree out of the small amount of us that have done all of Brian’s methods and tips… I wish all of our ex head chefs were as nice as this dude 😜
I think you just found yourself a new subscriber you put off some good vibes that I really liked kind of like when I first discovered binging with babish
This looks so good, I can't wait to try it. You're using corn starch for these calamari but you used rice flower for your fish (in fish and chips), did you do any testing with rice flower for calamari and if so how'd it go? It might be cool to get a short "blooper" reel periodically of the stuff you tried that didn't work.
immerse the spider into the oil as you lay in the pieces and it will have no splash+the pieces will come off with minimal chance of losing breading, or just lay the pieces away from you very close to the oil surface, following through with the motion
I just like the modest comment when he burnt his hand, we dont always do smart things and being able to acknowledge that on camera to people you teach is a very open experience
MG Right? I love Brian! He has good content!
Brian, cooked this tonight for my kids who are calamari connoisseur's when it comes to it. Sniffing out funky calamari at every restaurant we go to. Got to say B, easy to make and prep and it turned out incredible. Keep cooking buddy Really appreciate all the content.
In Greece we just use flour. The wet calamari is just coated in the flour and then fried until golden brown. It's a light coating. Cook time is about 3-4 minutes at. Salt and pepper plus fresh squeezed. Sauce is tzatziki... As long as it's quality squid the end product is indistinguishable from calamari at a seaside Greek taverna.
Brian, have you ever tried RICE FLOUR when deep frying??? It is used in a combo with regular flour here in Japan when you want REALLY crispy results when deep frying like on Kara age, Japanese deep fried chicken. It is used with other deep frying too.
That squid looks amazing. And crispy!
Tell 'em
Definitely need the tentacles. They're the squid equivalent of dark meat in chicken -- the usually overlooked best part.
Agree!
Agree 100%
Did you just call leg meat on chicken overlooked? Who the hell wants dry white meat when they can have dark meat with flavour?
@@NewVenari well wing is white meat and that shit is not dry, also breasts are hella juicy and soft and I ain’t just talking about chicken 😏
Hi! I started with your 1 dough 'best' loaf. Made your chocolate muffins about 2 weeks ago. And your Aloo Gobi. Made your chicken soup 3 days ago. Caesar salad yesterday. Pesto salad today. That is a lot of recipes in 2 weeks time. They are all super tasty. Your French baguette, soft pretzel and Olive Garden salad are now on my to do list. Thanks so much for your videos!
Wow that’s a lot! Thanks so much for trying them out
Found your channel an hour or so ago, and just watched your second video posted on RUclips and immediately after that videos, I am currently watching this and I gotta say my man, well done, your confidence, production quality, personality and pureness is an absolute treat and I wish you all the best and keep up the quality content sir!
Oh no. You saw the early stuff. Well thanks for getting through it and giving me another shot! Thanks for the kind words!
@@BrianLagerstrom the early stuff is still very watchable! ♥
My gf and I made this tonight! Turned out fantastic. That adobo sauce is super tasty. It’s very important to monitor the temperature of your oil. I kept having to adjust the heat because it either got too hot or too cold.
Brian... being a tentacle guy means something different on the internet 💀
Hahaahhhahhaha that’s dark and I like it
He knows!
I like tentacles as well
@@BrianLagerstrom .यततयतदषदष. दषतषतष
WHEEZING
I’ve followed the recipe while watching this video and it was the success! I made it myself while using the correct ingredients and it was so delicious and I really enjoyed of the food I made and proud of what I did of my work! Thank you!
Hope you did it outside. They are delicious, But oil spatters all over. Tried a Mesh/lid cover but it doesn't let out enough moisture to make them crispy.👍
The three doughs cold fermenting in the fridge remind remind me of mine, which is going on its fourth day of cold fermentation 🤩 I'm planning on turning it into pizza tomorrow!
Tuesday night pizza sounds fun
Come on man! We all know you're tryna get drunk on pizza.
Just made this for Christmas Eve. It was the best Calamari I’ve ever had. Thanks for the tips.
perfect! from where I'm from, we mix 1 part vinegar and soy sauce then some chopped garlic and red onions, from there you can add whatever to fancy. mana from heaven.
Who doesn't love fried calamari? I'm with you Brian, I love the tentacles, tender, full of the flavor of the sea and crispy.
Love the red sauce, perfect.
Thanks Joe! Tents for life
Loving all of the new vids. It’s been amazing to see your channel grow. Your videos have great production value, are educational and to-the-point. Absolute win
When I worked in Naples with satellites n stuff (Italy, not Florida) I helped at an Italian friends kitchen @ his Trattoria (yes I worked for free for the exp!) with his mom... flour with seasoning but the key she beat into my head and demonstrated is that frozen NOT FRESH is the key. Never use fresh squid... the freezing breaks the cells just-enuf to avoid that chewy stuff..
This is the best Calamari recipe on RUclips!
Thank you so much for this recipe! Calamari is a favourite in our house but I’ve never attempted it because I didn’t want a rubbery disappointment. Can’t wait to try this over Christmas with my boys! Love all of your recipes!
Hey Bri, I’m Jerry from Taiwan. Thanks for this amazing recipe, I’ll definitely try this once my new home is finished decorating. And speaking of which, I’m struggling with my housewarming party’s menu. That would be awesome if you make a video about menu design. Thanks again for your amazing work here.
你好！
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Looks fantastically crispy, loving it
Great recipe I tried it today and it didn't disappoint definitely a crowd pleaser
Hope your burn heals fast!! Thank you for your teaching moment
Wow - this was a really nice surprise!!! Thank you. You're the best!
1:27 pouring the buttermilk from one container to another 🤣🤣 respect the dedication
Hands down the best calamari I have ever made! Damn delicious! Thank you for the wonderful recipe ❤
I just ate dinner and now I want Calamari!! On point tips, and the dipping sauces looked like a great accompaniment. Loving this channel. Now if I can only find some good squid,,,
I LOVE calamari...there was this place in Chinatown, Boston that had the best crispy salt and pepper style. Oh I miss that place so much!!
With ALL these ingredients and Your Speed in naming them I'd need You to be here to whip this up or I shall go without - - - I'm breathless !!
He also has the ingredients and instructions in the "more" link under the video
Ah, Bianco DiNapoli tomatoes...a man of sophistication, I see!
Good choice. Best canned tomato of all time.
Right on the money recipe! I love calamari but the restaurants have gone crazy on pricing! I notice you have Mezzetta products in the fridge, they are my go to for everything they sell.Great company.
I literally went to wegmans to buy this, just finish making it....what a banger!!!! I
Still a banger of a recipe. Works every time. Italian nonna approved.
Love your videos man, especially the dancing at the end, that's always the cherry on top. I'm curious why you used dry basil vs fresh in the marinara. I remember hearing from Kenji that delicate herbs don't holdup well dried. Thanks, keep it up dude, you're killin it!
This indeed makes restaurant grade calamari. Fantastic.
Fabulosity, as I've happily come to expect from Brian. Tentacles, baby, yes tentacles.
I miss calamari! I had some disappointing versions lately and haven't made it myself since I left my restaurant job several years ago. (At that time we would saute some diced sweet onions and peppers in a wok, add just a touch of a sriracha-based sauce and then toss the hot fried calamari in it - just enough so it had some delicious sweet spice on the outside without making it less crispy.) You've inspired me to make this version at home.
Omgawd YESSSSSSSSS please looks soooooooo soooooooo delicious. Wish I saw this video before I attempted to make calamari.😊😊😊😊😊
I skimped on a 100g of flour and i went with a freash sauce of palm sugar, garlic, ginger, chilli, chilli, chilli and lime instead.
Best Calamari i've ever had~
yay i love fried calamari! can't wait to try this this weekend
Incredible winner here with the crunch on the calamari, and yes, I'm a "leg" man ;-) What do you do with all the extra left over oil? I always wonder why folks use soooo much oil for cooking just a couple of things, it seems like a waste to me, but I'm open to your thoughts.
Definitely going to try making this. You’re not a loser at all, your videos are great! Thanks for sharing, can’t wait to make this.
As always, great video!!! The only restaurant were I loved to eat fried calamari just closed and I was sad because of that...these taste just as good!!!
Brian hitting home run after home run with these recent vids. This will be great for movie night
One of my favorite places for fried calamari threw in sliced banana peppers and very thin lemon slices when they breaded it, took it to 110%.
That looks amazing
Hey bri, your videos are dope. I bet you could whip up some more brekky recipes for us would love to see some of those.
Instantly subscribed, nice work Brian!
It looks great. I'm going to try this recipe soon. I really love fried calamari. Thanks for this recipe.
You're a good teacher!
other than the easily avoidable mess this recipe is fantastic
You could add a touch of turmeric for color :) That's how we do it in Sri Lanka.
You used town dock calamari from Rhode Island, it's absolutely the best , and the buttermilk tenderize the calamari, good job on your part.
Looks great! Pretty much the way I do it for Christmas Eve but use Wondra Flour instead of AP! Buttermilk is a must!
Thank you for showing this dish
Best recipes I’ve ever seen 😘 whoohoo!
I love it when there's "i dont like tentacles" people around. That just means more for me lol
Are you Chinese?
the tentacles are the best part!
They are good
Can you do a video on saving your fry oil?
I could eat an alarming amount of this. I finished a concert tour in Tokyo in 2019, and we hit an izakaya that had ika tempura. I don't even know how many times we reordered. Lots.
Great Recipe , curious why you use Grams not Ounces ?
Thanks for the recipe Chef. Looks great! I usually mix half rice flour with wheat flour for the coating. It seems to stay crispy longer if I do that vs all wheat flour. I’ve never tested it though so could be just superstition.
Rice flour would be great, that’s what I use for fish and chips
Looks, great...thanks for doing this. I will make this this weekend. Sauce also, plus a true caper tartar sauce. My mouth is watering.
Yeah that would be perfect.
OH MY GOSH... that looks so delicious...
You are right about the restaurant calamari. Yet I always order it?! I will have to try this one.
B-man breaking out the high kick for this. I might have to try this out
lov everything he makes what a fantastic chef lov his dance when he tastes the food only
wish he measured in cups and tsps instead of grams and ml
I love calamari....when it's good, but too often it's just rubbery. This recipe looks delicious.😋
Yeah I seldom order fried calamari when eating out with family, only ordering them when I'm at a really really good restaurant
Loved everything except chipotle. For me the 2 sauces are marinara and cocktail sauce. And loved the crispy browness on the calamari.
I make a similar (but low sodium, because genetic heart problems, thanks Mom & Dad) chipotle dipping sauce. It's hella good on artichokes.
👍👍👍👍👍👍👍the best, by far!
Stunning
What deli containers do you use for prep and storage?
Just made it, turned out perfectly. light, crunchy, only took two minutes for me. Great trip to do in two batches. My oil dropped to 325, from 365 and didnt recover before they were cooked. Do you think I should do 380, and then add the calamari next time. Temp did the same thing on the 2nd batch even though I waited for it to return to 365.
I have a home made cocktail, but I will try your sauces the next time.
Looks great, may I ask what do you do with your used oil?
My Man Bri, making the world 🌎 cook better again. Cheers from downunder
yeaasss! You make calamari great again! thank you!
Where do you get the container with what you use your immersion blender? I've been looking for one but I don't even know what it's called. A beaker? If you would share that would be great. Thanks always for your wonderful recipes and teaching style
I'm a tentacle guy as well but very few restaurants serve them, usually only the tubes.
Finally!!! I’ve been waiting so long for a calamari video
I’ve been waiting my whole life,… or at least since you has the survey offering calamari up as an option, for this recipe!
The first time I ever made calamari…let’s just say it was interesting. Going to try this recipe! 😅🤗 thanks for the video!
Think we can all agree out of the small amount of us that have done all of Brian’s methods and tips… I wish all of our ex head chefs were as nice as this dude 😜
Out of curiosity where does the ranch part come in. I did not see any hint of dill parsley onion and the other items usually mentioned with ranch.
My favorite appetizer
I think you just found yourself a new subscriber you put off some good vibes that I really liked kind of like when I first discovered binging with babish
Thanks for watching and the sub!
Look good thank you so much 😊❤
Looks great 👍
This looks so good, I can't wait to try it.
You're using corn starch for these calamari but you used rice flower for your fish (in fish and chips), did you do any testing with rice flower for calamari and if so how'd it go?
It might be cool to get a short "blooper" reel periodically of the stuff you tried that didn't work.
Looks good!Yummy❤️😀👍👏I did like👍
The link for your favorite stainless bowl links to a 5qt. Curious if that is the one and what other sizes you like to use.
Watched just in time for Christmas Eve! Can’t wait to try but would you ever fry in EVOO!
Oh gawd mah bawls!
WILL be making.
Love fried calamari, but it often disappoints in restaurants, so I’m psyched for this. Maybe mine will be karate kick worthy too. Lol.
Can’t wait to try it
immerse the spider into the oil as you lay in the pieces and it will have no splash+the pieces will come off with minimal chance of losing breading, or just lay the pieces away from you very close to the oil surface, following through with the motion
Great tip, thank you.
Thank you, for this easy and simple recipe. I will try this soon
Will lactose free milk work in marinade?
yooo I don't like calamari but I def finally am trying out butcher box and snagged a turk my dude and also still great content as always.
Hey Bri, I don’t usually fry as I I’m not sure of a good or proper way to dispose of used oil.