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Appetizers | |
| 2 cups buttermilk Several dashes hot sauce 1 1/2 pounds calamari, cut into rings Vegetable oil, for frying 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon Essence, recipe follows, plus more for sprinkling Marinara Sauce, recipe follows, for dipping | |
| Stir buttermilk and hot sauce together in a large bowl or shallow pan. Soak calamari in buttermilk mixture for 20 to 30 minutes. Meanwhile, fill a large, heavy Dutch oven no more than halfway full with oil. Heat oil to 370 degrees F. Combine flour, cornmeal, and 1 tablespoon Essence in a shallow pan or bowl. Remove the calamari from the buttermilk mixture and toss in the flour mixture to coat completely. Carefully add the calamari, in batches, to the hot oil and fry until coating is crisp and golden, about 1 minute. Do not over-crowd the pan when frying. Remove to paper towels to drain. Season with additional Essence. Serve immediately with the Marinara Sauce for dipping. | |
Unrated | |
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