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Prep time: 10 minutes plus 2 hours for soaking, Cook Time: 15 minutes, Serves: 4 1 lb. calamari, sliced into rings 2 c. Henry's Milk 1 c. organic unbleached flour 2 Henry's Large Eggs, beaten 1 c. organic breadcrumbs Henry's Canola Oil (enough to fill bottom of heavy skillet to 1-inch high) paper towels lemon salt *(see recipe below) Soak calamari in milk for 1 hour. Add oil to heavy-bottomed skillet and heat over medium-high heat to about 360°F. Place flour, eggs and breadcrumbs in separate bowls. Drain calamari, discard milk and toss a handful of calamari in the flour. Shake off any excess. Place calamari in egg and coat evenly. Roll in breadcrumbs. Gently place in oil and fry to a golden brown (about 3 or 4 minutes). Drain on paper towels and lemon salt to taste. Repeat until all the calamari is cooked. Tomato-Caper Sauce 2 tsp. Henry's Extra Virgin Olive Oil 2 cloves garlic, minced 3 Tbsp. capers, drained 1 jar Organic Marinara Sauce Heat olive oil in a saucepan over medium heat. Add garlic. Cook for a minute or so, until garlic is soft. Add capers and marinara. Simmer for 5 minutes. Serve warm with crisp calamari. Lemon Salt 2 organic lemons 1 c. sea salt Using a vegetable peeler, remove the entire peel from each lemon. Place peels and salt in a food processor. Pulse until well mixed. Remove from processor and store tightly covered in refrigerator for up to one month. |
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