Fried Point Judith Calamari Recipe
Lightly dusted and fried served with a lemon butter caper sauce and artichoke hearts
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Ingredients
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Calamari
Lemon Butter Caper Sauce
Garnish
Method
Preparation of Calamari
- 1
Clean Calamari
Rinse the Point Judith calamari under cold water. Remove the outer skin and any innards, then slice the calamari into rings or leave whole if preferred.
- 2
Prepare Dry Mix
In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well.
- 3
Coat Calamari
Dredge the cleaned calamari in the flour mixture until fully coated. Shake off excess flour.
Frying Calamari
- 4
Heat Oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry Calamari
Carefully add the coated calamari to the hot oil in small batches. Fry for 2-3 minutes or until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.
Making Lemon Butter Caper Sauce
- 6
Melt Butter
In a small saucepan over medium heat, melt the unsalted butter.
- 7
Add Ingredients
Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Then stir in the fresh lemon juice and capers, cooking for another minute.
- 8
Finish Sauce
Remove from heat and stir in the chopped fresh parsley. Adjust seasoning if necessary.
Serving
- 9
Plate Calamari
Arrange the fried calamari on a serving platter. Top with quartered artichoke hearts.
- 10
Drizzle Sauce
Drizzle the lemon butter caper sauce generously over the calamari and artichoke hearts.
- 11
Garnish and Serve
Garnish with lemon wedges and serve immediately while hot.