How to Prepare
Calamari (raw) (2 lbs. – cleaned)
Butter milk (½ qt.)
Romano cheese (shredded)
Salt (just a pinch)
Cornmeal (1 cup)
Cornstarch (1 cup)
Himalayan pink salt (½ – 1 tsp.)
Freshly ground black pepper
Pastry flour (organic, non-enriched) (2 cups)
Marinara sauce (2/3 – 1 cup)
Mayonnaise (2 tbsp.)
Horseradish (1 tsp.)
- If the calamari is frozen, thaw it in water for about 15 minutes.
- Clean and cut up the calamari.
- Add the 2 pounds of cut calamari to the ½ quart of buttermilk.
- Add the eggs and a pinch of salt to the buttermilk and calamari.
- Let the calamari sit overnight, or for about 12 hours, wrapped in saran warp in the refrigerator.
- In a cast-iron pan, heat up some olive oil to 370 degrees.
- In a large mixing bowl, add in the flour, cornmeal, paprika, salt, fresh ground pepper and parsley. Stir.
- Leave enough parsley for garnishing at the end.
- Take small pieces of calamari from the buttermilk and dip it into the flour mixture.
- Shake off any excess fluid from the calamari before dipping, but not too much so it is dry.
- Just dust the calamari in the flour, not coat it.
- Make sure to get flour in the ring of the calamari.
- Place the floured calamari in the heated oil.
- After 2 – 3 minutes, remove the fried calamari from the hot oil with tongs.
- Place the calamari on a strainer.
- Sprinkle some salt and cheese over the pieces.
- While the calamari is cooling, prepare the dipping sauce by adding the mayonnaise and horseradish to the marinara sauce. Stir.
- Add in some parsley to the sauce. Stir
- Cut the ends off of the lemon and then cut it into wedges.
- In a medium-sized dish, place the warm calamari.
- Add some more salt and cheese if desired.
- Squeeze the lemon juice over the calamari and garnish with some fresh parsley. Enjoy!