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

1. Clean Calamari and cut into thick rings reserving the tentacles for frying. 
2. Mix milk and lemon.  Let rest for 5 minutes until it thickens.
3. Soak in buttermilk mixed with garlic Tabasco in a large bowl for up to 4 hours. 
4. In a separate bowl, mix flour, salt, pepper, paprika and cayenne. Beat eggs in a third bowl.
5. 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.