Food Network: Sardine Factory Famous Calamari Puffs Appetizer

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Sardine Factory Famous Calamari Puffs Appetizer
Recipe courtesy Chef Bert Cutino

Ingredients
Vegetable oil, for deep-frying
1 1/4 pounds squid, cleaned tubes only
1/2 cup chopped onion
1/2 cup scallions, finely chopped
1/4 cup grated Parmesan
1 egg
1 teaspoon chopped fresh parsley leaves
1 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons panko (Japanese bread crumbs)

2 tablespoons superfine cracker meal
Lemon wedges, for serving
Chili Lime Salsa, recipe follows

Instructions
Heat at least 4 inches of oil in a large heavy
saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more
than halfway up the sides of the pan.)

Chop the squid fillets into small pieces and place in a medium bowl. Add the
chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix
thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls.
Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan
to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3

to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili
lime salsa on the side.

Chili Lime Salsa:
1 1/4 cups chili sauce
2 cups ketchup
1/2 cup horseradish cream
1/4 cup chopped fresh cilantro
2 ounces lime juice
1 1/2 teaspoons chopped garlic
1 teaspoon Worcestershire sauce
Dash hot pepper sauce (recommended: Louisiana Gold)
Salt and freshly ground pepper

In a large bowl, mix chili sauce and ketchup together
until well blended. Add the rest of the ingredients and mix thoroughly.
Refrigerate until ready to serve.