Crispy Calamari with Pickled Jalapeno Dipping Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1790
- Total Fat
- 194
- Saturated Fat
- 14
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 10
- Cholesterol
- 138
- Sodium
- 614
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.