Salt and Pepper Calamari with Sweet and Sour Sauce
Looks like a good one. Need to try it.
- Serve: 4
- Preparation Time: 35mn
- Cooking Time: 5-10mn
- Author: Pascal Crausaz/Emeril Lagasse
- 1 lb of fresh cleaned squid, or thawed if frozen
- 2 cups buttermilk
- 1 teaspoon hot sauce
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 teaspoons salt
- 1 1/2 tablespoons freshly ground black pepper
- 6 cups vegetable oil, for frying
- Sweet and Sour Sauce
- Bayou Blast
- # Cut the body sacs of the squid into 1/2-inch rings and trim the tentacles as necessary.
- In a mixing bowl, combine the buttermilk with the hot sauce.
- Place the squid pieces in the buttermilk mixture and marinate for 30 minutes.
- In a separate bowl or baking dish, combine the flour with the cornstarch, salt, and pepper.
- Heat the oil in a medium, heavy stockpot to 375 degrees F.
- Drain the buttermilk from the squid and discard buttermilk.
- Dredge the squid pieces in the flour mixture and shake off any excess flour.
- Carefully slip the squid into the hot oil, and cook in batches, turning occasionally, just until the squid float to the surface of the oil and stop crackling, 1 to 2 minutes.The squid should just be turning a pale golden color when ready.
- Using a slotted spoon, remove the calamari from the oil and drain on paper towels.
- Season, to taste, with Bayou Blast and additional salt, if needed.
- Serve hot with Sweet and Sour Sauce.