I told you about two years ago about the tenderizing power of milk.  Just in case you’re late to the party, here’s the bottom line: the enzymes break down muscle tissue, and that makes for more tender meat. It works with chicken, warm-blooded animals like bovine and swine — seafood.

Now, before you go soaking fish fillets in milk, don’t. They’re tender enough already. We’re talking 20,000 Leagues Under the Sea here. As in squid.

We’ve talked here before about consistency eaters and how they either love or hate squid.  No doubt, squid lovers will love the following method, but it’s the haters that I’m trying to appeal to. This method offers up the most melt-in-your mouth squid that you’ll ever eat. I’d love to be like Tyler Florence and take the credit, but truth is, some dairy cow somewhere deserves the kudos. You can serve these with a few lemon wedges and your favorite marinara. Just omit the Thai Sweet & Hot Dipping Sauce.

Fried Calamari w/ Thai Sweet & Hot Dipping Sauce

Melt-in-your-mouth— Fried Calamari bathed in Thai Sweet & Hot Dipping Sauce

1 recipe – Thai Sweet & Hot Dipping Sauce
1 lb – Squid w/ tentacles, cut into 1/2-inch rings
About 2 cups – Milk

2 – Eggs, beaten with 1 TB cool water
1 cup – All-purpose flour
1 TB – Freshly ground black pepper
2 TB – Fresh Cilantro, chopped (optional)

Vegetable oil, for frying

In a sealable container, add squid and top with milk. Allow to marinate for at least 6-8 hours or overnight.

Heat about 1-inch of vegetable oil (over medium-high heat) to about 350F.

Strain milk from squid; Season with black pepper; Toss squid in egg bath; Then toss in flour, shaking off excess. — Fry squid for about 30 seconds – it should brown very quickly. Place on a paper plate or paper towel-line plate to drain. When all squid is cooked, toss with (warmed) Thai Sweet & Hot Dipping Sauce. Garnish with cilantro, if desired. Serve on a bed of greens.

Makes enough appetizer for 2-4 people.

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Read the original on: The Unorthodox Epicure