Recipe courtesy of Chuck Hughes
Recipe courtesy of Chuck Hughes
Watch how to make this recipe.
Fried Calamari
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- Total: 4 hr 40 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1200
- Total Fat
- 88 g
- Saturated Fat
- 9 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 35 g
- Cholesterol
- 398 mg
- Sodium
- 1312 mg
- Total: 4 hr 40 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1200
- Total Fat
- 88 g
- Saturated Fat
- 9 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 35 g
- Cholesterol
- 398 mg
- Sodium
- 1312 mg
Ingredients
Puttanesca Dipping Sauce:
Directions
- Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
- Mix the milk and lemon juice in a large bowl. Let rest for 5 minutes until it thickens. Add the garlic hot sauce. Add the calamari and soak in the buttermilk for up to 4 hours.
- In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl.
- Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture.
- Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges.
Puttanesca Dipping Sauce:
- Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Saute for another 5 minutes. Season with salt, pepper and chile flakes. (Add a little water if it's too thick.) Stir in the parsley and lemon zest.
