FRIED CALAMARI
½ pound calamari, cleaned and sliced into ½" rings
2 cups light cream or buttermilk
1 large egg, lightly beaten
1 cup unbleached all-purpose flour
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon paprika
¹⁄8 teaspoon cayenne
Submerge calamari in 1 cup of the cream or buttermilk in a mixing bowl. Wrap the bowl in
plastic and refrigerate for an hour.
When you are ready to fry, remove calamari from refrigerator. Fill the Deep Fryer with
vegetable oil to the maximum line. Preheat to 375˚F.
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