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Appetizer
Cherry Pepper Fried Calamari
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Favorite of 5 member(s) | Recommended 0 time(s) | Viewed 1459 time(s)
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Recipe Type: Appetizer
Cuisine Origin: Italian
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| INGREDIENTS |
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| 1 | Teaspoon | Fresh Lemon Juice | | 2 | Teaspoon | Salt | | 1 | Teaspoon | Ground Black Pepper | | 1 | Tablespoon | Dried Crushed Red Pepper Flakes | | ¼ | Cup | Olive Oil | | ½ | Cup | Pickled Cherry Peppers, chopped and seeded | | 6 | Cup | Vegetable Oil (for frying) | | 1 | Cup | Yellow Cornmeal | | 1 | Cup | All Purpose Flour | | 2 | Pound | Fresh Small Squid, bodies cleaned and cut into 1/2 | | 2 | Each | Lemons, each cut into 6 wedges |
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| SUMMARY |
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Makes 6 to 8 servings.
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| PREPERATION |
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Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir 30 seconds. Add cherry peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper.
Add enough vegetable oil to another large skillet to come 1 inch up sides of pan. Heat oil to 375°F.
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| DIRECTIONS |
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Whisk cornmeal, flour, salt, and pepper in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 1-2 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with sea salt. Transfer to large bowl.
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| PRESENTATION |
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Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat.
Serve with my Rouille and lemon wedges.
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3 Message(s) |
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Terry Dwyer Jun 10 2008 8:55AM
I hope this doesn't come out wrong...... Well this seems like the culinary mastery version of the Calamari Ricardo at ....well Carraba's. I like thiers, and this is so much better. Amazing job, thanks
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 Chef HYDRO Dec 13 2007 11:29AM
The Crust looks great, I am going to have to try it. I havn't come up with a crust the I am happy with yet!
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Chef Steven Xtreme Nov 4 2007 7:51PM
lookin really
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