Yield
6 servings (serving size: 1/2 cup calamari, 2 teaspoons mayo, and 1 lemon wedge)

How to Make It

Step 1

To prepare mayo, combine first 4 ingredients in a small bowl. Cover and chill.

Step 2

To prepare calamari, cut squid tubes into 1/2-inch rings. Leave tentacles intact. Rinse and pat dry.

Step 3

Combine cornmeal and next 3 ingredients in a large heavy-duty zip-top plastic bag; add half of squid. Seal bag; shake to coat.

Step 4

Heat 1/4 cup oil in a large skillet over high heat. Add squid coated with cornmeal mixture to hot oil; cook 2 minutes, turning frequently, or until squid begins to curl around edges. (Do not overcook.) Remove squid from pan; drain on paper towels. Repeat procedure with remaining squid, cornmeal mixture, and 1/4 cup oil. Serve immediately with garlic mayo and lemon wedges.

Chef's Notes

Calamari has a reputation for being rubbery, but it only becomes tough if it's overcooked. For pan-frying, use a skillet or sauté pan—a wide pan with sloped or straight sides. Choose a heavy-bottomed pan for evenly distributed heat with no hot spots. Also, the key when pan-frying is to make sure your oil is hot and then cook the food quickly.

Cooking Light Gluten-Free Cookbook

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