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Fried Calamari has become ubiquitous, I see people ordering it everywhere from pizza places, to the local sports bar alongside a plate of Buffalo Wings. It perturbs me to see the dish lowered down to the level of deep fried bar food. Sometime I even catch myself raising an eyebrow when I see it on the menu of a fine Italian restaurant, I have gotten so used to seeing it slumming. The fact of the matter is when it is made with care and quality ingredients, served with a good marinara sauce it is as far away from that greasy bar fare as you can get.
Serves 4-6 as an appetizer vegetable oil, for deep frying 1 pound clean squid with tentacles, bodies cut into 1/3 to 1/2-inch-thick rings 1 cup all purpose flour 1 cup semolina flour salt and freshly ground black pepper 2 cups marinara sauce 2 lemons cut into wedges |
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| 1. | Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 375 degrees F. | |
| 2. | In a medium bowl, combine flours, salt and pepper. | |
| 3. | Working in small batches, dredge the squid in the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and golden brown, about 1 minute per batch. | |
| 4. | Using a slotted spoon, transfer to paper towels to drain. | |
| 5. | Serve with marinara sauce and lemon wedges. | |
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