Crispy Fried Calamari with Harissa Remoulade Cilantro Sauce
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Coated in buttermilk and fried until golden brown, our crispy calamari recipe makes an appetizing addition to your hors d’oeuvres repertoire. Serve with a side of our savory harissa garlic parmesan sauce for extra yum.
Ingredients:
- Calamari, 5oz tubes, 2oz tentacles - 7 oz.
- Buttermilk/eggs mix - 2 oz.
- Flour, seasoned - 1 cups
- Harissa Remoulade cilantro sauce- see recipe - 3 oz.
- Chopped parsley - 2 tbs.
Preparation:
-
Take the calamari and dunk in the buttermilk/egg mix until well coated and drain well. Drop in the flour and coat well. Place the coated calamari in the 375F. degree fryer and cook until golden brown.
- 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.
- Sprinkle the calamari with chopped parsley.
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