Calamari Puttanesca

By susanwadle

Ingredients

• teaspoon garlic powder:
• 1 large tomato, diced, seeds removed
• 2 tablespoons non-pareil capers
• 1/3 cup sliced kalamata olives
• 1/4 cup chopped parsley
• 1 tablespoon olive oil
• oil for frying
• 1 pound calamari tubes
• 1 egg
• 1 tablespoon milk
• 2/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Combine tomatoes, capers, olives, parsley and olive oil together in a bowl. Let set at room temperature for 20 minutes.
Heat 1 inch of oil in a pan over medium-high heat to 375 degrees.
Use a paper towel to pat dry the calamari.
In a bowl whisk together egg and milk.
In another bowl combine flour, salt, pepper and garlic powder.
Dip the calamari in the egg and milk mixture. Then dredge lightly in the flour mixture. Shake off excess flour.
Fry calamari, in batches if necessary, for approximately 2 minutes. Use a slotted spoon to transfer to a paper towel lined plate.
Transfer calamari to a serving platter. Pour tomato, caper, olive mixture over the top. Serve immediately.