Fried CalamariFeatured by Teira Wines in the Gold Wine Club.
A crispy and flavorful way to start off your dinner tonight or perfect as a light appetizer for a party. Serve with a glass of Sauvignon Blanc.Yield: 4 - 6
Prep Time: 130 Minutes
Cook Time: 20 Minutes
• 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!