Calamari "Bruce"

Total Time:
2 hr 37 min
Prep:
25 min
Inactive:
2 hr
Cook:
12 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Calamari and Tempura mix:
  • 2 pounds cleaned calamari, sliced crosswise
  • 1 cup buttermilk
  • 1 liter canola oil or enough to deep-fry calamari
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces cold seltzer
  • Topping:
  • 2 tablespoons olive oil
  • 1 large red bell pepper cut brunoise (julienne then crosswise into 1/8-inch pieces)
  • 1 large yellow bell pepper cut brunoise (juliennes then crosswise into 1/8-inch pieces)
  • 1/2 cup oil packed sun-dried tomatoes, drained and sliced
  • 4 to 5 scallions, white and tender green parts only, sliced on the diagonal
  • 1 -ounce fresh ginger (about a 1 to 1 1/2-inch piece) peeled and finely diced
  • 1 tablespoon prepared wasabi
  • 1 fresh lemon, halved and seeds removed
  • 1 fresh lime, halved and seeds removed
Directions
  • Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours.

  • Make topping by heating olive oil over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flavors integrate. Remove from heat and set aside.

  • Drain marinated calamari through a strainer or colander. Heat canola oil in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods). To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl. Dredge sliced calamari in the dry mix, then set aside briefly. Add seltzer in a stream to the tempura mix while whisking constantly to make into a batter. Dip calamari into the batter or ladle batter over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown. Drain on paper towels.

  • Finish by adjusting seasoning in topping with salt and pepper. Serve topping over fried calamari and squeeze lemon and lime juice over.


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