Broiled Lobster with Herbed Breadcrumbs
November 14, 2017
Griddled Polenta Cakes with Ricotta and Roast Peppers
November 14, 2017
Fried Calamari with Ricotta Salata and Sweet Hot Peppers
The temperature will go down when you add the squid. Wait for it to come back up to temperature before frying the next batch.
Ingredients
Directions
Position a rack in the center of the oven and heat to 200F.
Heat the oil to 380F to 400F in a large Dutch oven or heavy duty pot. If your oil gets too hot, gradually add more oil to the pot to bring the temperature down.
In a large bowl, combine the flour, basil, rosemary, 1 tsp. salt, and 1/2 tsp. pepper. Working in batches, toss the squid with two forks in the flour mixture.
Line a large sheet pan with paper towels and working in batches, fry the squid until crisp and light golden, about 2 to 4 minutes. Transfer to the sheet pan in the oven and repeat until finished, adding more oil as needed.
In a large shallow serving bowl, toss the squid with the ricotta salata and sweet hot peppers. Serve with the lemon wedges and marinara sauce.
Ingredients
Directions
Position a rack in the center of the oven and heat to 200F.
Heat the oil to 380F to 400F in a large Dutch oven or heavy duty pot. If your oil gets too hot, gradually add more oil to the pot to bring the temperature down.
In a large bowl, combine the flour, basil, rosemary, 1 tsp. salt, and 1/2 tsp. pepper. Working in batches, toss the squid with two forks in the flour mixture.
Line a large sheet pan with paper towels and working in batches, fry the squid until crisp and light golden, about 2 to 4 minutes. Transfer to the sheet pan in the oven and repeat until finished, adding more oil as needed.
In a large shallow serving bowl, toss the squid with the ricotta salata and sweet hot peppers. Serve with the lemon wedges and marinara sauce.