Monday, May 23, 2011

Calamari Roadhouse Style

Whenever I hear the phrase "roadhouse style", I immediately think of frogs legs, breaded, flashed fried and then tossed in lemon garlic parsley butter.  Though I'd try the same technique with squid.  Turned out just right.

Garlic lemon sauce:
1 Tbl olive oil
3 cloves crushed garlic
4 Tbl butter
Juice of 1/2 a lemon
1/4 cup minced parsley
1 medium tomato, seeded cored and finely diced
1 Tbl capers in brine, drained
Gently saute the garlic in the olive oil until just fragrant.
Add the butter and let it melt slowly over low heat
Add the tomato, capers, parsley and lemon juice.
Keep warm while preparing the squid.

For the squid:
1 pound squid, tubes sliced in 1/2 inch rings, tentacles left whole (or just use tubes).  Pat the squid dry with paper towels.
2/3 cup flour
1/3 cup rice flour
1/2 tsp salt
1/2 tsp black pepper
peanut or vegetable oil for frying
salt and pepper to taste for serving
Juice of 1/2 lemon for serving
In a plastic or small paper bag combine the flours and salt and pepper.
Add the squid and shake in the flour until well coated
Empty the bag of squid into a dry colander set in the sink and shake off excess flour.
Fry the squid in hot oil, in batches if necessary, for about 3 minutes, turning them with a spider or slotted spoon about halfway through.
Remove the fried squid to paper toweling to drain briefly ( If doing in batches keep the first warm in a 300F oven)
Place the squid in a serving dish, drizzle with the warm lemon garlic butter, salt and pepper to taste. Squeeze the 1/2 lemon over all. Serve immediately!

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