Ingredients
- 1/4 cup chopped pickled jalapenos, liquid reserved
- 1/2 cup mayonnaise
- Kosher salt and freshly cracked black pepper
- 1 pound cleaned calamari, preferably small
- 6 to 7 cups vegetable oil
- 1 cup panko breadcrumbs
Directions
Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside.
Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings.
Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer.
Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce.
BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos.
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By Chris2691
on April 30, 2011
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Very well present and Claire cooking styles is even make it so perfection. I really enjoy watching Clare show. Unfortunately, my wife does not like to be in the kitchen beside me. As I tried to learn the new recipes from different aspect just to please my wife also keep the budget down and less eating out. That's my goal to keep the family together and happy with my cooking. Keep up the good cooking Claire.
Chris D
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