Calamari Fritto With Cocktail Sauce And Lemon Dill Sauce
From luisascatering 14 years ago
- 10 minutes to make
- Serves 4
This version of fried calamari has become familiar to most Americans from various restaurants. This calamari recipe comes from southern Italy but I have put my own spin on it by using Panko as the breading.
Ingredients
- 1 pound fresh calamari (squid) sliced into rings shopping list
- 1 cup flour shopping list
- sea salt & fresh ground black pepper shopping list
- 2 large cage free eggs, whipped shopping list
- 1 cup panko bread crumbs shopping list
- Enough peanut or canola oil to fill bottom of heavy skillet to 1/2" shopping list
- fresh lemon wedges and fresh chopped parsely shopping list
- For lemon dill Sauce: shopping list
- 1/4 cup quality mayonnaise shopping list
- juice of 1/4 large lemon shopping list
- 1 teaspoon dried dill shopping list
- 1 teaspoon sugar shopping list
- 1 tablespoon finely minced shallot shopping list
- For Cocktail Sauce: shopping list
- 1/4 cup ketchup shopping list
- juice of 1/4 large lemon shopping list
- prepared horseradish, to taste shopping list
How to make it
- Place flour seasoned with salt and pepper into a ziplock bag, Add a handful of calamari at a time into flour and shake. Place floured calamari into a mess strainer abd shake off excess flour.
- Roll calamari in the egg then roll in the bread crumbs
- Heat oil to 350 degrees in pan. Fry breaded calamari for 3 or 4 minutes or until golden brown. Don't over fry the calamari---it will get rubbery and chewy.
- Drain on paper towels then trasfer to serving platter. Sprinkle with fresh parsely and serve warm with fresh lemon slices and sauces.
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