CRISPY FRIED CALAMARI RINGS AND TENTACLES - A DELIGHTFUL WALK AND EAT STREET FOOD SNACK.
The lowly squid has risen to pinnacles of delight for foodies all over the world.
In the early 1950's as a sailor in the U.S. Coast Guard, I used to get laughed at for trying to buy squid on the docks in Monterey, California. The folks there on the docks knew it as fish bait and would give you a bucket full for nothing but a smile. Once in a while I would get charged fifty cents for the bucket full and I'm sure they laughed at me as I left. Now you are lucky if you could buy that bucket full for 8-10 dollars. I'm reminded that I use to get an abalone steak for 2 dollars at a restaurant on that same dock. Times have changed and so have our tastes.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
• 8 medium sized squid, about 8 inches long, cleaned and cut into rings and tentacles
• 1 cup corn starch
• 1 cup tapioca flour
• 2 tsp fresh ground ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• sea salt
• 1 large egg, beaten
DIRECTIONS:
1. Make sure the calamari pieces are well drained and dry. Use paper towels if necessary
2. In a bowl, mix squid, rounds and tentacles and the beaten egg
3. In another bowl, mix corn flour, tapioca flour and ground black pepper
4. Heat oil in a deep fryer, a large wok, or a skillet large enough for deep frying
5. Dip the squid rounds and tentacles** into flour mixture, coating each individual piece
separately
6. Gently drop the calamari pieces into the hot oil and deep-fry until golden
7. Drain excess oil on paper towels, sprinkle with sea salt
8. Serve with your favorite seafood tartar or chili cocktail sauce or just lemon or lime
squeezed over the calamari
 **COOKS NOTES**
I think the tentacles of the squid are the best part, they show off the dish well and are the tastiest
part of the squid. Don't be afraid to use them. Use the tentacles whole and do not cut them up.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP.
 HOW TO MAKE DEEP FRIED CALAMARI
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