Crispy Calamari Recipe
Pickled Shishito Pepper | Blistered Tomato | Yuzu Kosho Tartar
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Ingredients
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Crispy Calamari
Pickled Shishito Pepper
Blistered Tomato
Yuzu Kosho Tartar
Method
Crispy Calamari
- 1
Prepare the Calamari
In a mixing bowl, combine flour, cornstarch, salt, and black pepper. Dredge the calamari rings in the mixture until evenly coated.
- 2
Fry the Calamari
In a deep pot, heat oil to 350°F (175°C). Fry the calamari in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Pickled Shishito Pepper
- 3
Pickle the Peppers
In a saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer until sugar dissolves. Pour over shishito peppers in a jar and let cool. Refrigerate for at least 1 hour.
Blistered Tomato
- 4
Blister the Tomatoes
In a skillet, heat olive oil over medium-high heat. Add cherry tomatoes, season with salt and pepper, and cook until they burst, about 5-7 minutes.
Yuzu Kosho Tartar
- 5
Make the Tartar Sauce
In a bowl, mix mayonnaise, yuzu kosho, lemon juice, and chopped chives until well combined.
