Beachside Calamari Recipe

Clean and Prepare Calamari

Rinse the fresh calamari under cold water. Remove the head and innards, and slice the body into rings about 1/2 inch thick. Pat dry with paper towels.

Prepare the Coating

In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well to create the coating for the calamari.

Heat the Oil

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Calamari

Dredge the calamari rings in the flour mixture until fully coated. Fry them in batches for about 2-3 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Combine Ingredients

In a mixing bowl, combine fresh lime juice, passionfruit pulp, chopped cilantro, minced garlic, minced ginger, and salt. Mix well to incorporate all flavors.

Chill the Mixture

Let the leche de tigre sit in the refrigerator for at least 15 minutes to allow the flavors to meld.

Prepare Garnish

Shave the red onion thinly and set aside. Chop fresh cilantro leaves for garnish.

Serve the Dish

On a serving plate, arrange the fried calamari. Drizzle generously with the passionfruit leche de tigre, and top with shaved red onion and cilantro leaves.