Sticky Fried Calamari
Source of Recipe
projo
List of Ingredients
2 pounds small squid tubes size 3-5, cut into 1/2-inch rings (see chef's note)
SEASONED FLOUR
3 cups all purpose flour
1 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon paprika
1 teaspoon garlic powder
Sift all dry ingredients together in a large bowl. Put aside.
BALSAMIC GLAZE
16 ounces of balsamic vinegar
8 ounces of Red Hot hot sauce
8 ounces honey
8 ounces ketchup
Recipe
Put all ingredients in a nonreactive saucepan. Bring to a boil and reduce to simmer. Let simmer on low for 15-20 minutes until sauce starts to thicken and coats the back of a spoon. When finished, set aside and keep warm.
To assemble:
Fill an electric fryer with oil to designated mark or fill a small stockpot 1/3 full. Heat oil to 375 degrees.
Work in batches. Place calamari in seasoned flour and toss gently, coating so no moisture is detectable. Shake the squid in a strainer to remove all excess coating. Transfer to hot oil and fry till golden brown, 30-45 seconds. Drain on paper towels and repeat steps with the rest of the squid.
When all the squid is fried, gently toss in the warm balsamic glaze and garnish with parsley or scallions and serve with Lemon Caper Aioli, recipe follows.
LEMON CAPER AIOLI
4 cloves garlic
1 tablespoon capers
8 ounces mayonnaise
4 ounces fresh lemon juice
4 ounces extra virgin olive oil
Place garlic, capers and mayonnaise in food processor and turn on low until capers and garlic are pureed and smooth. Slowly add the lemon juice and mix for 1 minute. Then slowly drizzle in olive oil and let mix for 1 minute. Put aioli in the refrigerator to chill. Aioli can be made in advance.
Chef's note: Squids come in two sizes: 3 to 5 inches, or 5 to 7 inches. Jalas likes the smaller ones because they are more tender.
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