Calamari fritto misto style! Light airy batter, spicy tomato sauce deliciousness. Move fast, they’ll be gone in a flash!


Mise en Place
STAPLES SEAFOOD
1 cup ap flour 1 lb squid, cut into rings and heads
1 cup cornstarch VEGGIES
1 tsp baking soda 1/4 cup onion, minced
2 tsp kosher salt 2 cloves garlic, minced
2 cups cold club soda
1 28 oz can crushed tomato
1 tsp red pepper flake
canola oil
2 tbs olive oil

Equipment
1 bowl
1 slotted spoon
1 pot
1 plate, lined with paper towels
1 skillet, medium hot

Directions
Step Action
1 In skillet, cook onion till soft in olive oil
2 add garlic and red pepper flake, cook 1 minute more
3 add tomato, stir to combine, heat on high till bubbling then reduce to low
4 in pot, pour enough oil to have a depth of 3-4 inches, heat on medium-medium hot. you want to get to 350
5 in bowl, mix flour, cornstarch, baking soda, salt, and club soda to form batter
6 in batches, dunk squid into batter, shake off excess, and then fry till golden. 3-4 minutes. use slotted spoon to evac to plate
7 serve with tomato sauce

you could also batter and fry other stuff if you wanted, mushrooms, squash, leeks, onions, shrimps, oysters, etc, etc

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