| Description: | with spicy remoulade sauce |
| Date: | 12.24.18 |
| Allergens: | Shellfish, gluten, dairy, chili |
| Plating: | Small oval, ramekin |
| Price: | $ 11.00 |
| Portion | Plate Component | ||||
| 6 oz. | Calamari | ||||
| 1 Tbl. | Buttermilk | ||||
| 1 oz. | Seasoned flour | ||||
| 1 ramekin | Spicy remoulade | ||||
| 1 each | Lemon wedge | ||||
Defrost the calamari the day before you need to cut it on the speed rack. Remove the wings from the tubes, and cut them into 1/4″ rings. Remove the beaks from the tentacles. Portion into 6 oz. portions in portion bags, and add 1 tablespoon of buttermilk to each bag.
To cook, transfer the portion to the seasoned flour container, and coat completely. Shake excess flour off using a basket. Transfer to the fryer basket, and deep fry at 350 F. until just starting to color. DO NOT OVERCOOK. Remove from the hot oil, and allow to drain completely. Transfer to a bow, and season to taste with salt and pepper mix. Toss to coat evenly.
Transfer to a small oval plate with a ramekin of spicy remoulade sauce. Garnish with chopped parsley and a lemon wedge.
