Tuesday, May 22, 2007

Cornmeal-Dusted Calamari

340gram package frozen calamari rings
1 cup flour
1 cup cornmeal
canola oil for frying
Thaw calamari under cold water or in the fridge overnight. Pat dry with paper towel.
Combine flour and cornmeal. Gently toss calamari rings in mixture. Place into a sieve and shake gently to remove excess flour. Discard flour mixture.
Fill a medium pot filled half way with canola oil. Place over medium-high heat until temperature reaches 375F. Carefully drop in calamari, frying only about a handful at a time, making sure to separate the rings. Cook for less than a minute, until crispy and golden (not brown). Remove from oil with a slotted spoon and drain on a plate lined with paper towel. Sprinkle with salt and pepper while hot. Garnish with finely chopped red pepper and dill. Serve with tzatziki.
Where to find it: Packages of frozen, unseasoned calamari rings are available at Superstore in 340gram packages and are much less fussy to work with than fresh.

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