Cornmeal Encrusted Domestic Calamari Recipe

Inspired by Hutson Alley

Time30m

Serves4

Delicious calamari crusted with cornmeal.

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Ingredients

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Main Ingredients

1 pound Domestic calamari, cleaned and cut into rings

1 cup Cornmeal

1 cup 00 bread flour

2 large Eggs, beaten

1 cup Milk

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

2 cups Oil for frying

1 to taste Lemon wedges

Method

Cooking Instructions

Prepare the Calamari

In a bowl, combine the calamari rings with milk and let them soak for about 15 minutes.

Set Up Breading Station

In one bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, combine the cornmeal, salt, black pepper, and garlic powder.

Bread the Calamari

Remove the calamari from the milk and let the excess drip off. Dredge each ring first in flour, then dip in the beaten eggs, and finally coat with the cornmeal mixture.

Heat Oil

In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry the Calamari

Carefully add the coated calamari rings to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy.

Drain and Serve

Remove the fried calamari with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges on the side.