Seafood Week: Fried calamari
Yield: 6 servings
For the sriracha remoulade sauce
1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 teaspoon minced scallion
2 tablespoons minced celery
1 teaspoon chili powder
For the calamari
1 1/2 pounds fresh or thawed squid
4 cups canola oil, safflower or other vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1 lemon, cut into wedges
Method of Preparation:
1. For the sriracha remoulade sauce, mix all ingredients together in a bowl and keep cold until ready to serve.
2. Cut tubes of calamari crosswise into 1/2-inch wide rings and trim leg pieces if needed; pat dry.
3. In a wok or deep heavy-bottomed pot with oil thermometer, heat oil to 375 degrees.
4. Meanwhile, in large plastic bag, shake together flour, cornstarch and cayenne pepper.
5. Add all of the squid tentacles and rings to flour mixture; shake to coat. Transfer to a sieve and lightly shake off excess flour mixture.
6. To fry the calamari, place in batches into the hot oil, until golden, one to one and a half minutes.
7. Using a slotted spoon, transfer to paper towel–lined plate. Sprinkle with salt just before serving with lemon wedges and sriracha remoulade sauce.
Chef's note: No oil thermometer? If oil is hot enough, it should bubble vigorously after dropping in one piece of floured calamari, and calamari should turn golden in one to one and a half minutes.