Serves 4 As An Appetizer
1 Pound Clean Calamari Tubes and Tentacles, Tubes Cut Into ½” Rounds
¾ Cup All-Purpose Flour
¾ Cup Plain Finely Ground Yellow Cornmeal
¼ Cup Cornstarch
1 Teaspoon Fine Sea Salt
¼ Teaspoon Cayenne Pepper
Canola Oil or Peanut Oil for Frying
Fine Sea Salt to Finish
Fill a deep large pan, such as a Dutch oven, with enough oil to fill the pan no more than 1/3 full. Over medium high heat, bring the temperature of the oil to 375°F. Be sure to use an instant read thermometer attached to the pan.
Meanwhile, as the oil is heating, in a large bowl combine the flour, cornmeal, cornstarch, salt and cayenne pepper. Working in batches of 3, dredge the calamari into the seasoned flour. Shake off excess flour and carefully place into the hot oil. Do not crowd the pan so the temperature will come back up quickly, plus the calamari tubes and tentacles need plenty of room to “swim” in the oil. Fry for no more than 2 minutes. The calamari will be a pale golden color and very tender. Do not overcook. When overcooked the calamari will not be tender and have the consistency of rubber bands.
Remove the calamari from the oil onto paper towels to drain. Lightly sprinkle with fine sea salt. Serve each batch immediately.
Serve with Lemon Wedges and Remolaude Sauce or Marinara. (Marinara is traditional but the Lemon and Remolaude Sauce give it a new dimension.)
