Recipe courtesy of Nadia G
Calamari Fries with Homemade Cocktail Sauce and Ponzu Mayo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1201
- Total Fat
- 94
- Saturated Fat
- 11
- Carbohydrates
- 63
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 30
- Cholesterol
- 441
- Sodium
- 1386
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
Canola oil, for frying
1 pound fresh squid, cleaned
1 cup all-purpose flour
Sea salt
Freshly cracked pepper
4 eggs, beaten
1 cup panko breadcrumbs
Lemon wedges, for serving
Homemade Cocktail Sauce, for serving, recipe follows
Ponzu Mayo, for serving, recipe follows
Homemade Cocktail Sauce:
1 cup ketchup
1 tablespoon freshly grated horseradish
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon lemon zest
1 teaspoon Worcestershire sauce
Juice of 1 lemon
Freshly cracked black pepper
Ponzu Mayo:
3/4 cup mayonnaise
3 tablespoons Asian chili sauce
2 tablespoons ponzu
1 clove garlic, minced
Directions
- Heat canola oil to 360 degrees F in a pot.
- Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack.
- Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses.
Homemade Cocktail Sauce:
- Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.
Ponzu Mayo:
- Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl.