Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Buttermilk-Battered Calamari on Mixed Greens
Ingredients:
1 pound calamari (squid), bodies cut into ½ -inch-wide rings, tentacles left intact
2 cups buttermilk
2 cups all purpose flour
4 cups vegetable oil (for frying)
5 ounces mixed baby greens
2 plum tomatoes, seeded, chopped
Salad dressing of your choice
Preparation:
Pour buttermilk into large bowl. Place flour in another large bowl. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375°F. Working in batches, dip calamari pieces into buttermilk, turning to coat. Remove from buttermilk and dredge in flour, shaking off excess. Carefully add calamari to saucepan. Fry until golden brown, about 1 minute. Using slotted spoon, transfer to paper towels; drain. Repeat with remaining calamari, buttermilk and flour. Divide greens among 4 plates. Place calamari atop greens, dividing equally. Spoon dressing over salads. Garnish with chopped tomatoes; serve. Serves 4.
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[recipe curtesy of Toppits Quality Frozen Foods]
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