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Home Shrimp White Sauce With Honey

FRIED CALAMARI Recipe

Ingredients

How to make it

  • 1. Thoroughly combine the flour, cornmeal, black pepper, cayenne, and 1/2 teaspoon salt in a medium bowl. In another medium bowl, beat the egg whites with a fork until frothy, about 10 seconds. Add half the squid to the bowl with the egg whites, toss to coat, and remove with a slotted spoon or your hands, allowing the excess whites to drip back into the bowl. Add the squid to the bowl with the seasoned flour and, using your hands or a large rubber spatula, toss to coat. Place the coated squid in a single layer on a wire rack set over a rimmed baking sheet, allowing the excess flour to fall free of the squid. Repeat the process with the remaining squid.
  • 2. Meanwhile, heat the oil in a heavy- bottomed 4-quart saucepan over medium heat until it reaches 400 degrees. Carefully add one-quarter of the squid and fry until light golden (do not let the coating turn golden brown, or the squid will toughen), about 1 1/2 minutes, adjusting the heat as necessary to maintain a temperature of 380 to 400 degrees. With a slotted spoon or mesh skimmer, transfer the fried squid to a paper towel-lined plate. Fry the remaining batches of squid and add them to the plate. Sprinkle the fried squid lightly with salt to taste and serve immediately with lemon wedges.

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The Cook

choclytcandy Dallas, Dallas

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