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Ingredients
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Crispy Calamari
Tomato Coulis
Method
Crispy Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels to remove excess moisture.
- 2
Mix the Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well.
- 3
Coat the Calamari
Dredge the calamari rings in the flour mixture, ensuring each ring is evenly coated. Shake off any excess flour.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch.
- 6
Drain and Serve
Remove the fried calamari with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with lemon wedges.
Tomato Coulis
- 7
Prepare the Tomatoes
Blanch the fresh tomatoes in boiling water for about 30 seconds, then transfer them to an ice bath. Peel off the skins, remove seeds, and chop them.
- 8
Cook the Coulis
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic cloves and sauté until fragrant, about 1 minute.
- 9
Add Tomatoes and Seasonings
Add the chopped tomatoes to the saucepan along with the salt, black pepper, and balsamic vinegar. Simmer for 15-20 minutes until the sauce thickens.
- 10
Blend the Sauce
Remove the saucepan from heat. Add the basil leaves and blend the sauce until smooth using an immersion blender or regular blender.
- 11
Serve
Serve the tomato coulis warm alongside the crispy calamari.