Sardine Factory Famous Calamari Puffs Appetizer

Recipe courtesy Chef Bert Cutino
TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 min
YIELD: 4 servings (5 per person)
LEVEL: Intermediate


  • 1 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons panko (Japanese bread crumbs)
  • 2 tablespoons superfine cracker meal
  • Lemon wedges, for serving
  • Chili Lime Salsa, recipe follows
recipe tools


Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)

Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side.
Chili Lime Salsa:
1 1/4 cups chili sauce
2 cups ketchup
1/2 cup horseradish cream
1/4 cup chopped fresh cilantro
2 ounces lime juice
1 1/2 teaspoons chopped garlic
1 teaspoon Worcestershire sauce
Dash hot pepper sauce (recommended: Louisiana Gold)
Salt and freshly ground pepper
In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve.



Get Cooking Channel on your TV.