Calamari "Bruce"
- Level: Intermediate
- Total: 2 hr 37 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 12 min
- Yield: 4 servings
Ingredients
Calamari and Tempura mix:
2 pounds cleaned calamari, sliced crosswise
1 cup buttermilk
1 liter canola oil or enough to deep-fry calamari
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
8 ounces cold seltzer
Topping:
2 tablespoons olive oil
1 large red bell pepper cut brunoise (julienne then crosswire into 1/8-inch pieces)
1 large yellow bell pepper cut brunoise (juliennes then crosswire into 1/8-inch pieces)
1/2 cup oil packed sun-dried tomatoes, drained and sliced
4 to 5 scallions, white and tender green parts only, sliced on the diagonal
1-ounce fresh ginger (about a 1 to 1/2-inch piece) peeled and finely diced
1 tablespoon prepared wasabi
1 fresh lemon, halved and seeds removed
1 fresh lime, halved and seeds removed
Directions
- Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours.
- Make topping by heating olive oil over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flavors integrate. Remove from heat and set aside.
- Drain marinated calamari through a strainer or colander. Heat canola oil in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods). To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl. Dredge sliced calamari in the dry mix, then set aside briefly. Add seltzer in a stream to the tempura mix while whisking constantly to make into a batter. Dip calamari into the batter or ladle batter over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown. Drain on paper towels.
- Finish by adjusting seasoning in topping with salt and pepper. Serve topping over fried calamari and squeeze lemon and lime juice over.
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