This light and crispy calamari is marinated with basil, garlic and a hint of chipotle pepper.
- Serves: 4
- Active Time: 25 mins
- Total Time: 45 mins
- Comments: 26
- Views: 31346
- Success 97%
To make the marinade, mince the garlic and chiffonade the basil. In a medium-sized bowl, whisk together the garlic, basil, chipotle pepper purée, egg, and milk. Set aside.
Clean the squid and cut into approximately 1/2" -inch rings.
Add the squid to the marinade and refrigerate for approximately 30 minutes.
Heat the oil in a fryer or large, heavy-bottomed pot to 375° degrees Fahrenheit.
Mix the flour, salt and pepper in a large, flat bowl.
Dice the onion, slice the lime, and chop the herbs; set aside.
Strain the squid from the marinade and place half into the seasoned flour. Toss, shake off the excess flour and carefully add to the hot oil. Fry for about 20 or 30 seconds and drain onto paper towels.
While the calamari is still hot, season with a bit more salt. Place onto a platter and garnish with half of the onions and parsley. Continue with the second batch, garnish and serve with the lime wedges.
Note: Don't overcrowd the oil when frying. Also, make sure the oil comes back up to temperature before you add the second batch.
For a dipping sauce, Tzatziki goes well with this calamari.
Haven't experienced Rouxbe yet, why not take a free trial to see what the world is talking about.