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
version 1
