The video features three professional chefs, John, Daniel, and Taka, demonstrating how to prepare fried calamari with marinara sauce. John starts with pre-packaged frozen calamari rings, while Daniel uses fresh squid that he cleans and cuts into rings. Taka uses a whole reef squid, which he scores and soaks in buttermilk. All chefs use a combination of Old Bay seasoning and dill dipping sauce for flavor.
John uses a wet batter made from all-purpose flour, rice flour, cornstarch, baking powder, and a generous amount of bread crumbs seasoned with basil, parsley, oregano, Old Bay seasoning, and salt, pepper, and garlic butter. He coats the calamari in this batter, then fries them in hot oil, making sure to flip them for a golden brown color.
Daniel soaks his calamari rings in almond milk and dips them in a mixture of seasoned starches, including Old Bay seasoning, before frying them.
Taka creates a batter from a blend of starches, baking powder, and seltzer water. He soaks his squid in buttermilk, then dries it thoroughly before seasoning it. After frying, he cools the calamari in between fries to prevent toughness from overcooking.
All three chefs season their calamari immediately after frying for a crispy exterior and tender interior. They serve the calamari with marinara sauce and a Yuzu aioli made from fresh dill, egg, mustard, red pepper, garlic, and basil. The aioli is made hot with Yuzu juice and oil, and seasoned with sugar, salt, and Old Bay seasoning. The chefs also add lemon zest and slices to the plate for additional flavor and garnish.
1. The text is a transcript of a video where three chefs, John, Daniel, and Taka, demonstrate how to make fried calamari with different methods.
2. John, a level one chef, is making fried calamari with marinara sauce and Old Bay seasoning.
3. Daniel, a level two chef, is also making fried calamari with marinara sauce.
4. Taka, who has been a professional chef for almost 20 years, is making fried calamari with a Yuzu aioli dipping sauce.
5. John starts with fresh squid and uses frozen calamari rings that he defrosts.
6. Daniel uses fresh squid that he cleans and cuts into rings.
7. Taka uses a whole fresh reef squid and scores it to make it more tender and shaped correctly when fried.
8. John's calamari batter consists of all-purpose flour, rice flour, cornstarch, baking powder, and seasoned breadcrumbs.
9. Daniel soaks his rings in almond milk and dips them in a mixture of seasoned starches, including Old Bay seasoning.
10. Taka soaks his squid in buttermilk and then dries it thoroughly before seasoning. He makes a batter from a blend of starches, baking powder, and seltzer water.
11. John has trouble with the breading not adhering well to the wet squid, causing it to fall apart when he puts his squid in hot oil.
12. Daniel fries his calamari in hot vegetable oil.
13. Taka uses a double fry method, cooling his calamari in between fries. The first fry lightly cooks the fish, and the second fry makes the breading on the calamari extremely crispy.
14. All three chefs rest and season their calamari immediately after frying.
15. The final dish is served with a choice of sauce: marinara for John, Yuzu aioli for Taka, and the chefs' own dipping sauce for Daniel.
16. The chefs suggest that calamari can be served as an appetizer, lunch, dinner, late-night snack, or anytime snack.