Squid carcass: how to cook properly? Video
Not so long ago, for the inhabitants of the middle zone, squid was almost a delicacy product, which was used mainly for holiday dishes. Now it can be found in almost every fish store, and recipes with squid are so varied that you can choose to your taste and for any occasion.
In order to complete this step-by-step recipe, you will need: – 0,5 kg of squid; – 1 tablespoon of vegetable oil; – salt to taste.
Peel the squid by peeling off the film and removing the chord, which is the thin plastic-like strips found inside the carcasses. Also remove all the insides, as a result, the carcass inside will turn out to be completely empty. Grease each squid with vegetable oil and salt, then heat a grill pan on the stove and place the carcasses on it. Roast the squid for 2-3 minutes on one side, then turn over and cook until tender on the other side. You should not fry the squids for longer, as they can turn out to be overdried.
This recipe requires: – 0,4 kg of squid; – 1 can of canned corn; – 1 onion; – 1 pickled or fresh cucumber; – 100 g of mayonnaise; – salt to taste.
Before preparing the salad, scald the squid with boiling water, which will facilitate the process of cleaning them, gut, remove the film and boil in boiling water for 3 minutes. Cut the finished squid into half rings, do the same with the onion. Cut the cucumber into strips. Combine these foods with corn, season the salad with mayonnaise, and a simple, tasty dish is ready to serve. You can decorate the salad with dill herbs.
It is very simple to determine the readiness of squid: the carcass decreases in size and changes color, becoming from transparent white
A photo of this recipe can be seen on the pages of many culinary magazines, as this dish is really festive and spectacular looking. It will require: – 4 squid carcasses; – 50 g of mushrooms; – 50 g of hard cheese; – 200 g of canned corn; – 2 heads of onions; – 1 egg; – 3 tablespoons of flour; – vegetable oil for frying; – salt to taste.
Chop mushrooms and onion, fry in vegetable oil, cool and mix with corn and grated cheese. Peel the squids and stuff them with the prepared filling, not trying to stuff them too tightly, otherwise it will be inconvenient to fry them. Whisk the egg, flour and a little water into the batter. Dip each carcass in batter, holding the top and not letting the filling fall out.
Such squids should be cooked in a hot pan, otherwise the batter will spread. Fry the carcasses on one side until the batter turns golden, then turn over and fry on the other side.