INGREDIENTS1 lb calamari
1 cup buttermilk
1/2 cup flour
1/2 cup cornstarch
1/4 cup semolina flour
2 tbsp cornmeal
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp ground black pepper
1 cup buttermilk
1/2 cup flour
1/2 cup cornstarch
1/4 cup semolina flour
2 tbsp cornmeal
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp ground black pepper
COOKWARE
large, heavy skillet
large, heavy skillet
DIRECTIONS
Clean calamari. Cut body into rings, leave tentacles whole. Place in buttermilk and soak for 1 hour.
Combine all dry ingredients. Preheat oil in a large, heavy skillet for deep frying to 375ºF.
Dredge calamari in dry mixture, shake off excess and fry. Drain, serve with remoulade sauce or ginger lime dip.
Clean calamari. Cut body into rings, leave tentacles whole. Place in buttermilk and soak for 1 hour.
Combine all dry ingredients. Preheat oil in a large, heavy skillet for deep frying to 375ºF.
Dredge calamari in dry mixture, shake off excess and fry. Drain, serve with remoulade sauce or ginger lime dip.
