Crispy Fried Calamari with Harissa Garlic Parmesan Cilantro Sauce
Ingredients:
- Calamari, 5oz tubes, 2oz tentacles - 7 oz.
- Flour, seasoned - 1 cups
- Parsley fresh, chopped - 1 tbs.
- Buttermilk - 3 oz.
- Harissa Garlic Parmesan Cilantro Sauce - 3 oz.
- Lemon wedge, fresh, 1/6th cut - 2 each
Preparation:
- Take the calamari and dunk in the buttermilk until well coated and drain well. Drop in the flour and coat well. Place the coated calamari in the 350- degree fryer and cook until golden brown.
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Once the golden -brown color is achieved drain the calamari well. Mound on serving plate in a tall fashion and serve with a side dish of sauce. Place the lemon wedges on both sides of the sauce dish
- Sprinkle the calamari with chopped parsley.
Subrecipes:
Harissa Garlic Parmesan Cilantro Sauce
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Ingredients:
- Sauce Craft Garlic Parmesan sauce - quart 1
- Lemon juice, fresh - tbs. 3
- Harissa paste-prepared - Cup 1
- Cilantro, chopped - Cup .5
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Instructions:
- Combine all of the ingredients together and blend well.
Store in a clean container and hold In the refrigerator until needed.
