December 1, 2004
RH Staff
Yield: 4 servings.
CALAMARI:
1 lb. Blount Premium Unbreaded Calamari Rings
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 eggs
2 cups milk
3 cups bread crumbs
SALSA:
1/2 cup fresh mango, chopped
1/2 cup fresh pineapple, chopped
1/4 cup pineapple juice
1/4 cup red bell pepper, chopped
1/4 cup fresh onion, chopped
1/4 cup fresh jalapeño pepper, deseeded, chopped (optional)
1Tbsp. fresh cilantro, chopped fine
1 lime
to taste, salt
Put all salsa ingredients in bowl and mix well. Cover and refrigerate until ready to use. In medium-size mixing bowl, mix flour and cornmeal together. In separate medium-size mixing bowl, whisk together eggs and milk. Pour bread crumbs into a third medium-size mixing bowl. Toss 1/3 of the calamari rings in flour and cornmeal mixture until they are well-coated. Shake off excess coating and put rings in the egg and milk mixture. Stir to coat well. Using a slotted spoon, drain calamari rings and put them into the bread crumbs. Note: Do not throw away egg and milk mixture.
Toss calamari rings in bread crumbs until-well-coated. Shake off excess bread crumbs and lay calamari rings in single layer on a baking sheet. Repeat steps 4 through 8 until all calamari have been breaded. Fry calamari in 375°F oil for 1-2 minutes, until golden brown. Serve immediately, garnished with fruit salsa.
Photo Credit: BLOUNT SEAFOOD
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