Appetizers > Seafood > Fried Calamari >
Fried Calamari
Squid
1/4 C olive oil
1 TBS dried crushed red pepper
1 tsp. lemon juice
Canola oil (for frying)
1 C yellow cornmeal
1 C all-purpose flour
Salt & black pepper to taste
2 LBS fresh or thawed frozen calamari, cleaned & cut into 1/2-inch-wide rings
2 lemons, each cut into 6 wedges
Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir for about thirty seconds. Remove from heat; stir in one teaspoon lemon juice. Season with salt and black pepper to taste. In another large skillet, add enough canola oil so that it comes about one inch up the sides of the skillet. Heat oil to 375-degrees F. In a bowl, whisk together yellow cornmeal, flour, salt and black pepper. Toss calamari rings in flour mixture; shake off excess. Working in batches, fry calamari in canola oil until rings are brown and crisp, about three minutes. Using a slotted spoon, transfer calamari to a plate lined with paper towels to drain. Sprinkle with salt. Transfer to large bowl. Drizzle olive oil/crushed red pepper/lemon juice mixture over calamari rings; toss to coat. Serve with lemon wedges.
*Fried Calamari image: De Rama En Rama (2006). Free content license; also used under the Creative Commons Attribution 2.0 Generic license.
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