Calamari Fritti

By Gibby

See recipe for Jalapeno Aioli and Tomato-Basil Sauce. Light and fresh tasting, a real winner.

Ingredients

• 1 pound whole squid, cleaned
• 1 cup milk
• 1 large egg
• 6 fresh basil leaves, chopped
• Canola oil, for frying
• 2 cups all-purpose flour
• 2 teaspoons paprika
• Sea salt and freshly ground black pepper
• Lemon wedges, for serving
• Smoked jalapeno aioli, for dipping, recipe follows
• Tomato-basil sauce, for dipping, recipe follows

Preparation

Step 1

Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.