Fried Calamari

Featured by Teira in the Gold Wine Club.


2 Cups Calamari, sliced into rings (use tubes and tentacles)
2 Cups Buttermilk
2 Cups all-purpose Flour
Salt and pepper
Oil, for frying
2 Tablespoons whole Butter
¾ Cup sliced mild Banana Peppers
¾ Cup large diced Tomatoes
1 Tablespoon fresh Lemon Juice
¼ Cup chopped Scallions


Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. Do not overcook!

Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions and toss. Add calamari and toss. Serve with a glass of Sauvignon Blanc!

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