Crispy Calamari With Pepperoncini, Bell Pepper, Lemon and Parsley

Ingredients (Serves 4)

7/8 Cup All Purpose Flour (can measure 1 cup and remove 2 Tbsp.)
2 Tbsp. Cornstarch
1/2 Cup Corn Flour-yellow or white (not cornmeal)
1 tsp. Baking Powder
1/2 Lb. Calamari-cleaned, cut into small rings
1/2 Cup Milk
As Needed Vegetable Oil for Deep Frying
To Taste Fine Sea Salt and Black Pepper
1/4 Cup Chopped Pepperoncini and or Cherry Peppers
1/4 Cup Red Bell Pepper-peeled, seeded, and finely diced
1/2 Cup Italian Flat Leaf Parsley Leaves
1/4 Cup Melted Butter
1/2 Lemon-sliced very thin
1/2 Lemon-juiced

Preparation

• Heat an 8” deep pot filled less than halfway with vegetable oil until 375 °F. (Use deep fry thermometer).

• Combine the all purpose flour, cornstarch, corn flour, and baking powder, mix thoroughly. Place the calamari rings in the evaporated milk. Remove and let excess drip off. Quickly coat the rings with the flour mixture, tossing evenly to coat. Shake off excess flour mixture.

• Carefully fry only about 1/3 of the breaded calamari at a time for about 1minute or until light golden brown and cooked through. Drain briefly on paper towels or paper plate, toss in a bowl with fine sea salt, black pepper, pepperoncini or cherry peppers,red bell pepper parsley leaves, lemon slices, lemon juice, and melted butter. Repeat procedure with the remaining squid. Enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

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