Friday, December 18, 2009

Italian Fried Calamari with Marinara Basil Sauce

One of my favorite appetizers is Calamari. We love it simple, lightly coated with a basil marinara sauce to dip it in. Here below is the most recent updated photo  in 2011

1 pound clean Squid/Calamari with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings or strips, leave tentacles whole or cut in half. Be sure to blot dry .
1 cups all-purpose flour plus 3 tablespoons of corn starch
1 teaspoon garlic powder
2 tablespoons dried parsley
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
1 large plastic bag
Dipping sauce
1 cup fresh marinara sauce

Pour enough oil into a heavy large saucepan or electric fry pan, to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, corn starch, garlic powder, parsley, salt, and pepper in a large bag. Working in small batches, shake the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari on paper towels to absorb oil. Sprinkle with lots of grating cheese. Serve with the marinara sauce and fresh basil.
Marinara Sauce
2 pounds of plum tomato's cleaned and put in food processor, leave a little chunky.
2 minced fine cloves of garlic plus 1/2 teaspoon of garlic powder
salt and pepper to taste
1/4 teaspoon of cayenne pepper, oregano, and parsley
4 fresh basil leaves
Cook tomato down around 1/2 hour with all herbs except fresh basil.
Add the basil in the bowl after the sauce has cooked.
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