Fried calamari
Ingredients
1 1/2 cups buttermilk
6 squids, cleaned and sliced into rings
Neutral oil, for frying (canola or other)
2 cups (250 g) all-purpose flour
1/3 cup (50 g) fine semolina flour
1/3 cup (50 g) fine polenta
1 cup Stefano marinara sauce
1 lemon cut into wedges, for garnish
Salt and freshly ground pepper to taste
Preparation
Marinate cut calamari in buttermilk for 24 hours, refrigerate.
Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365F.
In a medium size mixing bowl combine together flour, semolina flour, and polenta. Season with salt and black pepper.
Drain the seafood from the buttermilk. Dredge squid and shrimp through seasoned flour mixture. Shake off excess.
Place squid and shrimp in hot oil for 30–45 seconds until light golden brown. Beware of overcooking the seafood.
Drain fried seafood on paper towels. Serve hot with Stefano marinara sauce for dipping and wedges of lemon.
