buffalo calamari recipe?

Calamari – Buffalo Style

• 1 can (6.5 oz) LaMonica Calamari

• 2 eggs, beaten

• 2 tablespoons milk

• 1 teaspoons salt

• ¼ teaspoon pepper

• 1 cup flour

• Olive Oil for frying (1/4 –1/2 inch in pan)

• 1/3 cup Buffalo (Hot) Sauce

• 2 tablespoons butter

• Blue Cheese Dressing

• Celery Sticks

Mix eggs & milk. In a separate bowl, combine flour and salt & pepper. Dip

drained calamari in egg mixture, then dredge through flour mixture, coating each

piece thoroughly. Place ¼ to ½ inch olive oil in frying pan over medium heat.

Place dipped Calamari into heated olive oil, cooking until golden brown. Remove

from pan and drain on paper towels.

Melt butter in microwave; mix with hot sauce. Pour over Calamari. Serve with

blue cheese and celery

Buffalo Calamari

1-2 Calamari (cleaned and cut up)

some type of Buffalo Wing Sauce, just a little bit, like 1/4 cup

Flour

Salt & Pepper

Oil

rinse Calamari, dry your collander (strainer)

dip in wing sauce (just a little bit unless you like them REALY hot)

put back in collandar

your oil should be slightly hot (i just use a saute pan, but if you have a fry daddy you can use that too)

pour a generous amount of flour over the calamari that is in the collander

shake it around so all of calamari is surrounded by flour, and flour falls out through the holes of the collander

put floured calamari into oil and fry (tentacles fry faster, so put these in last)

it fries QUICK, flour should be a golden light brown when done

plate and sprinkle a bit of salt and pepper over it

use more hot sauce for dipping if you want

NOTE: do not overcook calamari or it will be really tough and "rubber bandy"

make a test with one or two pieces and time it.

If you prefer to not have buffalo style, follow steps above omitting the buffalo wing sauce and just serve with cocktail sauce and lemon

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RE:

buffalo calamari recipe?

Does anyone have a buffalo calamari recipe? (hopefully using frank's red hot or another sauce) I have looked all over with no luck.

Marinara Dip for Calamari Ingredients 1/3 cup olive oil 1/4 cup chopped pancetta or bacon 1/2 medium onion, finely chopped 3 cloves garlic, minced 1 (35-ounce) can whole Italian plum tomatoes, crushed with your hands, with juices 1/4 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon crushed red pepper 1/4 cup chopped fresh basil leaves Directions In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add the pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes before serving. *********************************** Tzatziki Sauce for Fried Calamari Ingredients 1 pint low-fat sour cream or plain yogurt 1 cucumber, finely chopped 3 garlic cloves, minced 1/2 cup olive oil 1 tablespoon red wine vinegar 1 teaspoon dried dill Directions Stir together all ingredients and let sit for 2-3 hours.

I find Bisquick is a great dredge for the calimari. You want it to be light. In one restaurant I worked at we used two plastic buckets to dredge seafood. You put the seafood in the one with dredge, stir it by hand, then shake it through a breading sieve into the other bucket. I used to make over 50 orders a night like that along with all my other frying. Just put the raw squid into the dregde, shake and fry at 350. When you can see the rings clearly, they are done. Usually 90 seconds is just right.