Fried Calamari with Habanero Marinara
EQUIPMENT NEEDED
Two bowls
Deep skillet
Paper towels
INGREDIENTS
For the calamari:
1 lb cleaned squid (tubes and tentacles), sliced into 1/2-inch rings
1 cup buttermilk (for soaking)
1 cup all-purpose flour
1/2 cup cornmeal (adds extra crunch)
1 teaspoon salt
1/2 teaspoon black pepper
For the Habanero Marinara Sauce:
• 1 tablespoon olive oil
• 1 tablespoon habanero
• 2 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil (optional), chopped
SAUCE INSTRUCTIONS
1. Combine all ingredients and stir.
TO FRY THE CALAMARI
1. In a bowl, combine flour, cornmeal, salt, pepper, and paprika.
2. Remove squid from buttermilk, let excess drip off, and dredge in the flour mixture.
3. Heat oil in a deep skillet or fryer to 350°F (175°C).
4. Fry squid in batches for 1–2 minutes until golden and crispy. Don’t overcrowd the pan.
5. Remove and drain on paper towels.
6. Sprinkle with a pinch of salt while hot.
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