Crispy Point Judith Calamari Recipe
lightly seasoned buckwheat & cornmeal flour, creamy roasted pineapple lime dipping sauce
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Ingredients
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Crispy Point Judith Calamari
Method
Preparation
Prepare the Dipping Sauce
In a blender, combine the roasted pineapple, lime juice, honey, and a pinch of cayenne pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.
Prepare the Calamari
In a large bowl, mix the buckwheat flour, cornmeal, salt, black pepper, paprika, and garlic powder. In another bowl, pour the buttermilk over the calamari rings and let them soak for about 30 minutes.
Coat the Calamari
Remove the calamari from the buttermilk and let excess liquid drip off. Dredge the rings in the flour mixture until fully coated.
Fry the Calamari
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the calamari in batches for about 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Serve
Serve the crispy calamari hot with the creamy roasted pineapple lime dipping sauce on the side.