Fried Calamari
Easy, Moderate, Complex
Prep time: 15 minutes
Cook time: 5 minutes
Inactive Prep time: 5 minutes
Yields: 4 servings
Ingredients
- 1 pound of fresh calamari, cleaned (450 g)
- 2 cups of milk (500 ml)
- Juice of 1 lemon
- 1 teaspoon of garlic Tabasco sauce (5 ml)
- 2 cups of flour (500 ml)
- 1 teaspoon of sweet paprika (5 ml)
- 1 teaspoon of cayenne pepper (5 ml)
- 3 eggs
- 1 teaspoon of freshly ground pepper (5 ml)
- 1 lemon, cut in 4 wedges
- Salt and pepper
- Vegetable oil for frying
Method
- Clean Calamari and cut into thick rings reserving the tentacles for frying.
- Mix milk and lemon. Let rest for 5 minutes until it thickens.
- Soak in buttermilk mixed with garlic Tabasco in a large bowl for up to 4 hours.
- In a separate bowl, mix flour, salt, pepper, paprika and cayenne. Beat eggs in a third bowl.
- Remove Calamari from buttermilk and drain, dip into beaten egg, then flour mixture. Set aside for frying. Fry in batches in a deep fryer set at 360 ˚C or heavy skillet on medium high heat filled with 2 cups of vegetable oil (500 ml) until brown and crispy, about 4 minutes. Place on a plate and pat dry excess oil, sprinkle with salt and pepper. Serve with the Puttanesca sauce and lemon wedges.