El Farol Fried Calamari
From el farol in santa fe. Served as tapas. Prep does not include marinating time of 3 hours.
Steps
Cut the calamari bodies into 1 / 4 inch rings and remove the tentacles.
Put rings and tentacles in the milk and stir in the parsley.
Allow to marinate for 2 to 3 hours in the refrigerator.
Heat the oil to about 350 degrees or until a cube of bread turns golden brown in about 12 seconds when placed in hot oil.
Remove calamari from milk and discard the milk.
Toss calamari with the rice flour until well-coated.
Transfer to a bowl and toss with the eggs until well-coated.
Sprinkle with a little bit of the salt and all of the black pepper.
Transfer to another bowl and toss with the bread crumbs until well coated and dry enough to separate each piece.
Add more bread crumbs if needed.
Fry in batches in hot oil 20 to 30 seconds or until light brown and crispy.
Remove with a slotted spoon.
Do not overcook.
Transfer to paper towels and sprinkle with kosher salt.
Serve with lemon-caper aioli and romesco sauce for dipping.
Garnish with wedges of lime.
Lemon-caper aioli: makes 2 c.
Ingredients
calamari, whole milk, fresh parsley, vegetable oil, rice flour, eggs, kosher salt, cracked black pepper, japanese-style bread crumbs, mayonnaise, capers, dijon mustard, lemon, juice of, white onion, almonds, garlic cloves, extra virgin olive oil, sherry wine vinegar, dried chile pequins, roasted red peppers, salt