Ingredients for El Farol Fried Calamari
- 1 pound calamari, cleaned and cut into 1/4-inch rings; tentacles reserved
- Whole Milk
- Fresh Parsley
- Vegetable Oil
- 1 cup rice flour
- 2 large eggs, lightly beaten
- Kosher salt, for seasoning
- Cracked Black Pepper
- Japanese Style Bread Crumbs
- Mayonnaise
- Capers
- Dijon Mustard
- Lemon, Juice Of
- White Onion
- Almonds
- Garlic Cloves
- Extra Virgin Olive Oil
- Sherry Wine Vinegar
- Dried Chile Pequins
- Roasted Red Peppers
- 1/2 teaspoon salt, plus more to taste
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How to Make El Farol Fried Calamari
- Cut the calamari bodies into 1/4-inch rings and separate the tentacles.
- In a bowl, combine the calamari rings and tentacles with the milk and parsley.
- Marinate in the refrigerator for 2-3 hours.
- Heat the oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). A cube of bread should turn golden brown in about 12 seconds when placed in the hot oil.
- Remove the calamari from the milk, discarding the milk.
- Toss the calamari with the rice flour until evenly coated.
- Transfer the calamari to a bowl and toss with the beaten eggs until well coated.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Transfer to another bowl and toss with the bread crumbs until well coated and the pieces are dry enough to separate easily. Add more bread crumbs if needed.
- Fry the calamari in batches in the hot oil for 20-30 seconds, or until light golden brown and crispy. Do not overcrowd the pot.
- Remove the calamari with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
- Sprinkle with kosher salt while still warm.
- **Lemon-Caper Aioli:** Combine mayonnaise, capers, lemon juice, lemon zest, and garlic in a food processor. Blend until smooth. Season with salt and pepper to taste.
- **Romesco Sauce:** Char the red bell pepper over an open flame, under a broiler, or on a grill until blackened on all sides. Remove the skin and seeds. In a blender, combine almonds, garlic, olive oil, vinegar, paprika, and cayenne (if using). Blend until smooth. Add the charred pepper and pulse until slightly chunky. Season with salt to taste.
- Serve the calamari immediately with lemon-caper aioli and romesco sauce for dipping. Garnish with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
55g
Fat
256g
Carbs
27g
