Recipe by Oxmoor House August 2011

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

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Directions

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

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

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

  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

238 calories; fat 16.1g; saturated fat 2g; mono fat 5.8g; poly fat 6.6g; protein 12.4g; carbohydrates 11g; fiber 0.5g; cholesterol 180mg; iron 0.9mg; sodium 191mg; calcium 28mg.
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