Ingredients:
For the Garlic Butter:
1/2 pound whipped butter
1/4 cup lemon juice
5 tablespoons chopped garlic
1/2 cup Champagne
For the Calamari:
2 cups corn flour (not corn meal)
1 cup all-purpose flour
6 eggs
1/4 cup milk
Juice of 1 lemon
Salt and pepper to taste
1/2 gallon vegetable oil (or canola blend)
1 pound Point Judith calamari tubes, cut into 1/2-inch slices
To Assemble:
1/4 cup white wine
1 cup sliced banana peppers
1 tablespoon mint, chopped
3 tablespoons parsley, chopped
Lemon wedges for garnish
Procedure:
Blend ingredients for garlic butter and set aside.
In a large bowl, mix corn flour and all-purpose flour. This is your dry mix.
Take 1 cup of mix and place in another bowl. To this add eggs, milk and lemon to make a batter. (It should look like pancake batter. If too thick, add more milk.) Season both bowls with salt and pepper.
Place oil in electric fryer. Set at 350 degrees. When ready, put out a large platter lined with paper towels.
Place calamari in batter and then in dry mix. Shake off excess and drop carefully in hot oil. Fry until golden brown.
Repeat this procedure with each piece. Drain on paper towels.
To assemble: Melt the garlic butter with wine, banana peppers, mint and parsley.
Toss finished calamari with garlic butter mix and serve with lemon wedges.
1/2 pound whipped butter
1/4 cup lemon juice
5 tablespoons chopped garlic
1/2 cup Champagne
For the Calamari:
2 cups corn flour (not corn meal)
1 cup all-purpose flour
6 eggs
1/4 cup milk
Juice of 1 lemon
Salt and pepper to taste
1/2 gallon vegetable oil (or canola blend)
1 pound Point Judith calamari tubes, cut into 1/2-inch slices
To Assemble:
1/4 cup white wine
1 cup sliced banana peppers
1 tablespoon mint, chopped
3 tablespoons parsley, chopped
Lemon wedges for garnish
Procedure:
Blend ingredients for garlic butter and set aside.
In a large bowl, mix corn flour and all-purpose flour. This is your dry mix.
Take 1 cup of mix and place in another bowl. To this add eggs, milk and lemon to make a batter. (It should look like pancake batter. If too thick, add more milk.) Season both bowls with salt and pepper.
Place oil in electric fryer. Set at 350 degrees. When ready, put out a large platter lined with paper towels.
Place calamari in batter and then in dry mix. Shake off excess and drop carefully in hot oil. Fry until golden brown.
Repeat this procedure with each piece. Drain on paper towels.
To assemble: Melt the garlic butter with wine, banana peppers, mint and parsley.
Toss finished calamari with garlic butter mix and serve with lemon wedges.
Restaurant: Camille's Restaurant, 71 Bradford St., on Federal Hill, Providence, RI, USA
Recipe Type: Authentic
Submitted By: Restaurant OwnerRecipe Type: Authentic
Recipe Author: Executive Chef John Granata
Recipe Source: http://blogs.providencejournal.com/arts-entertainment/lifestyles/recipes/2013/03/pan-fried-calamari-from-camilles-restaurant.html