Essential Kitchen Recipes: Seafood, Bread, and Comfort Classics

Crispy Fried Calamari Recipe

Ingredients

• 1 large squid, cleaned
• 170g all-purpose flour
• 200ml sparkling water
• 2 large eggs
• 1 lemon
• 8g baking powder
• Olive oil, for frying
• Salt, to taste
• Fresh parsley, for garnish

Utensils

• Chef's knife
• Spoon
• Deep frying pan or pot
• Skimmer or slotted spoon
• Mixing bowls

Steps

1. Clean the squid: Thoroughly clean the squid, removing their heads and ink sacs. Rinse well under cold water.
2. Heat the oil: Heat olive oil in a deep frying pan or pot to 350-375°F (175-190°C). It is advisable to fry in small batches to maintain oil temperature and ensure crispiness.
3. Prepare the squid: Cut the cleaned squid bodies into rings.
4. Dredge and coat: In a bowl, combine flour, baking powder, and a pinch of salt. In another bowl, beat the eggs with sparkling water. Season the squid rings with salt, then dredge them in the flour mixture, shaking off any excess. Dip the floured squid rings into the beaten egg mixture, ensuring they are fully coated.
5. Fry the calamari: Carefully place the coated squid rings into the hot oil and fry until golden brown and crispy, about 2-3 minutes per batch.
6. Serve: Remove the fried calamari with a skimmer and drain on paper towels. Serve immediately with a fresh lemon slice and a sprinkle of chopped parsley.

Garlic Herb Parmesan Bread Bites

Ingredients

• 1 lb store-bought pizza dough
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp Italian seasoning
• Salt, to taste
• All-purpose flour, for dusting work surface
• 1 cup grated Parmesan cheese
• 1/4 cup shredded low-moisture part-skim mozzarella cheese
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme

Utensils

• Mixing bowl
• Measuring cups and spoons
• Whisk
• Rolling pin
• Pizza cutter or knife
• Baking sheet
• Parchment paper

Steps

1. Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the dough: On a lightly floured surface, roll out the pizza dough. Using a pizza cutter or knife, cut the dough into small, bite-sized pieces. Place them evenly on the prepared baking sheet.
3. Bake: Bake for 10-12 minutes, or until golden brown and puffed.
4. Prepare butter coating: While the bread bites are still warm, prepare the butter coating. In a small bowl, mix the melted butter, minced garlic (or garlic powder), and Italian seasoning. Brush this mixture generously over the baked bread bites.
5. Finish and serve: Immediately sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the warm bread bites. Garnish with fresh chopped sage and thyme. Serve warm.

Spanish-Style Hake with Clams and Potatoes

Ingredients

• 4 hake fillets (about 6 oz each)
• All-purpose flour, for dusting
• 120ml olive oil
• 2 large garlic cloves
• 2 good handfuls fresh parsley, finely chopped
• 2 medium potatoes, peeled and very thinly sliced
• Splash of dry white wine
• 1 small red chili, whole or sliced (optional)
• 1 bay leaf
• 200g fresh clams or mussels, scrubbed
• Salt and freshly ground black pepper, to taste

Utensils

• Knife and cutting board
• Mixing bowl
• Pestle and mortar
• Large casserole dish or deep frying pan with a lid
• Spatula or tongs
• Lid or cover for the pan
• Serving plate or individual dinner plates

Steps

1. Season the fish: Lightly dust the hake fillets with flour and season generously with salt and pepper.
2. Infuse the oil: Heat the olive oil in a large casserole dish or deep frying pan over medium-high heat. Add the whole garlic cloves and fry for about 1 minute until fragrant. Remove the garlic cloves from the pan and set aside.
3. Prepare garlic-parsley mixture: Once the fried garlic cloves have cooled slightly, crush them in a pestle and mortar. Mix the crushed garlic with the finely chopped parsley, ensuring the parsley is as fine as possible to release its flavor.
4. Brown fish and potatoes: In the same oil, quickly brown the hake fillets on both sides (about 1-2 minutes per side). Remove the fish from the pan and set aside. Then, add the thinly sliced potatoes to the pan and brown them lightly.
5. Assemble the dish: Pour a splash of dry white wine into the pan, scraping up any browned bits from the bottom. Carefully place the browned hake fillets on top of the potato slices.
6. Add aromatics and liquid: Evenly spread the crushed garlic and parsley mixture over the fish and potatoes. Add just enough water to barely cover the potatoes.
7. Cook with clams: Add the chili (if using) and bay leaf to the pan. Arrange the fresh clams or mussels around the fish. Cover the pan and cook gently for 7-8 minutes, or until the clams have opened (discard any that do not open).
8. Serve: Serve this delicious dish directly from the pan onto dinner plates or a large serving platter. Enjoy immediately.

Classic Crispy Fish and Chips Recipe

Ingredients

• 4-6 white fish fillets (e.g., cod, haddock, pollock), about 6 oz each
• 1 large potato per person (e.g., Russet or Maris Piper)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• Salt and freshly ground black pepper, to taste
• 1 bottle (about 330ml) cold beer (lager or ale)
• Vegetable oil, for deep frying

Utensils

• Knife and cutting board
• Mixing bowls
• Measuring spoons and cups
• Deep fryer or heavy-bottomed saucepan
• Slotted spoon or tongs
• Paper towels

Preparing the Chips

1. Cut and rinse potatoes: Peel the potatoes and cut them into uniform julienne sticks (fries). Rinse the cut potatoes under cold water until the water runs clear. Drain them thoroughly and pat dry with paper towels. Set aside.

First Fry: Achieving Crispiness

2. First fry: Preheat vegetable oil in your deep fryer or heavy saucepan to 280°F (137°C). Carefully add the potato sticks to the preheated oil in small batches to avoid overcrowding. Fry for about 8-10 minutes, or until they are soft and lightly golden brown but not crispy. Remove the fries from the oil and drain on paper towels. For best results, refrigerate the fries for at least 30-60 minutes (or up to a few hours) to cool completely. This step is optional but highly recommended for extra crispy chips.

Second Fry: Golden Perfection

3. Second fry: Increase the oil temperature to 365°F (185°C). Return the cooled fries to the hot oil in small batches. Fry for another 2-4 minutes, or until they are golden brown and crispy. Remove from oil and drain on fresh paper towels. Season immediately with salt.

Crafting the Fish Batter

4. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper (the dry ingredients).
5. Add beer: Gradually pour in the cold beer, whisking continuously until you achieve a smooth batter with the consistency of thick pancake batter. Ensure there are no lumps in the batter. Do not overmix; a few small lumps are acceptable.

Frying the Fish

6. Preheat oil for fish: Ensure the vegetable oil temperature is maintained at 365°F (185°C).
7. Batter and fry fish: Pat the fish fillets dry with paper towels. Lightly dredge each fish fillet in a small amount of cornstarch (this helps the batter adhere). Dip each fillet into the prepared beer batter, allowing any excess batter to drip off. Carefully lower the battered fish into the hot oil, frying one or two pieces at a time to avoid overcrowding. Fry for 5-7 minutes, or until the fish is golden brown and cooked through, and the batter is crispy.
8. Drain excess oil: Using a slotted spoon or tongs, carefully remove the cooked fish from the oil and place it on a plate lined with fresh paper towels to drain excess oil.
9. Serve: Serve the crispy fish and chips immediately with your favorite dipping sauce, such as mayonnaise, tartar sauce, or malt vinegar.