Fried Calamari

Ingredients

• 1 pound cleaned squid (tubes and tentacles)
• 1 1/4 cups all purpose flour
• 1/4 cup cornstarch
• 1 tablespoon plus 1 teaspoon Creole seasoning
• 1/2 teaspoon baking powder
• Lemon wedges
• Canola or peanut oil for frying

Instructions

Heat oil to 350 degrees in a large skillet or electric fryer. Meanwhile, cut squid tubes (bodies) crosswise into 1/2-inch rings. Place tubes and tentacles in a bowl; set aside. In a shallow baking dish, combine flour, cornstarch, Creole seasoning and baking powder. Working in batches, toss a handful of squid into flour mixture to coat. Shake off excess flour. Carefully add squid to hot oil. Cook until light golden brown and crisp around edges, about 3 minutes per batch. Remove squid to a wire rack or paper-towel-lined baking sheet to drain. Top with a squeeze of lemon juice. Keep warm in a 225 degree oven until ready to serve. Serve with Chili Garlic Dipping Sauce on the side.

Makes about 4-6 appetizer servings.

www.raisedonaroux.com