Calamari "Bruce"
Ingredients
- 2 pounds cleaned calamari, sliced crosswise ⓘ
- 1 cup buttermilk ⓘ
- 1 liter canola oil or enough to deep-fry calamari
- 1 1/2 cups all-purpose flour ⓘ
- 3/4 cup cornstarch ⓘ
- 4 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 8 ounces cold seltzer ⓘ
- 2 tablespoons olive oil ⓘ
- 1 large red bell pepper cut brunoise (julienne then crosswise into 1/8-inch pieces) ⓘ
- 1 large yellow bell pepper cut brunoise (juliennes then crosswise into 1/8-inch pieces) ⓘ
- 1/2 cup oil packed sun-dried tomatoes, drained and sliced ⓘ
- 4 to 5 scallions, white and tender green parts only, sliced on the diagonal ⓘ
- 1 -ounce fresh ginger (about a 1 to 1 1/2-inch piece) peeled and finely diced ⓘ
- 1 tablespoon prepared wasabi
- 1 fresh lemon, halved and seeds removed ⓘ
- 1 fresh lime, halved and seeds removed
Instructions
- Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours.
- Make topping by heating olive oil over medium heat in a medium skillet.
- Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flavors integrate.
- Remove from heat and set aside.
- Drain marinated calamari through a strainer or colander.
- Heat canola oil in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods).
- To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl.
- Dredge sliced calamari in the dry mix, then set aside briefly.
- Add seltzer in a stream to the tempura mix while whisking constantly to make into a batter.
- Dip calamari into the batter or ladle batter over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown.
- Drain on paper towels.
- Finish by adjusting seasoning in topping with salt and pepper.
- Serve topping over fried calamari and squeeze lemon and lime juice over.
Nutrition & Diet Analysis (per serving)
992
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).