Krispy Calamari.

Krispy Calamari.
Squid are one on my favourite seafoods to make so many tasty appetizers with. Stuffed and grilled, added to a rice paella, stir fried in a wok and breaded and deep fried. The simple breading for these yummy morsels after being cleaned and trapped and cut into nice one bite pieces. The buttermilk and egg white wash in a bowl with a seasoned salt and pepper flour coating is all that is needed. I like to use a high heat avocado oil. Makes the finished calamari super crispy.

Ingredients make a large share plate;
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2 cup canola or avocado oil, for frying
1 cup ice cold whole buttermilk
2 cups cake flour
1⁄2 tbs. salt
1⁄2 tbs. black pepper
1 tsp. fresh dried mixture of Italian herps oregano, basil rosemary, thyme dried chili flakes
1 lb calamari, cleaned and cut into 1/2 inch rings. I like to add some extras like sliced banana peppers, purple onion peddles to the batter also.

Directions

Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
Pour buttermilk into a medium bowl. In a separate bowl, stir together flour, salt, black pepper, and dried herbs. Dip a hand full calamari  into the buttermilk, then into the seasoned flour. Do the same with the sliced veggies pieces.
Place coated pieces in the hot oil and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain and continue with the rest of the calamari. Serve quickly.

The Italian tomato dipping sauce I like to side as a dip was made using strained organic tomato sauce simmered with a hint of minced garlic and shallots, crushed fennel and chili flakes to taste.

I get as much sea food as possible from a fish shop 1 Fish 2 Fish that uses fresh line and pole caught fish and sustainable shellfish. Fresh is the key plus the origin and caught date with DOF codes are available.

The standard Tzatziki and 1000 Islands Aioli   Todays game day snack while watching my favourite team get to the super bowl.