TLC Cooking "Fried Calamari"

Fried Calamari

INGREDIENTS

Calamari:
1	pound calamari, cleaned, bodies cut into rings, tentacle clusters left whole
1	cup buttermilk
1	teaspoon hot red pepper sauce, i.e. Crystal
1‑1/2	teaspoon fine sea salt (divided)
1‑1/3	cups Wondra flour
2/3	cup semolina flour
4	Tablespoons cornstarch, sifted
Oil for deep frying -- peanut, canola, rice bran
Salt for finishing
Lemon Wedges
Dipping Sauce:
1	cup Hellman's mayonnaise
2	Tablespoons chopped pepper hoagie spread
2	minced scallions
1	Tablespoon fresh lemon juice
2	Tablespoons minced Italian parsley
Pinch salt
Optional:
Buddy's Marinara Sauce (see recipe)

PREPARATION:

Dipping Sauce:

Calamari:

Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.
Whisk together the Wondra flour, semolina and cornstarch in medium bowl.
In a large heavy-bottomed pot or deep fryer, pour in 3" of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.
Gently place the calamari in the hot oil and fry until pale golden brown -- about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.

This recipe appears in: Italian

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.