fried calamari with habanero honey glaze
60 Minutes | Serves 4
1 lb Calamari Tubes Thawed
3 cups Vegetable Oil
½ cup Milk
½ cup Gluten-Free 1:1 Flour
½ cup Tapioca Flour
3 Tbsp Cornstarch
½ tsp Baking Powder
1 tsp Garlic Powder
2 tsp Kosher Salt Plus Extra for Post Frying and Glaze
½ tsp Coarse Ground Black Pepper
1 tsp LiveHotSauce Habanero Cabana
¼ cup Honey
½ tsp Dijon Mustard
1 Lemon
Rinse the calamari tubes and remove any cartilage from inside the tubes.
Slice the calamari into ¾-inch rings. Combine the sliced calamari, milk, juice from half of the lemon and 1 tsp of the kosher salt in a mixing bowl. Mix all ingredients together, cover and refrigerate for 30 minutes.
Pour the vegetable oil into a large sauté pan, and place on medium-high heat. Monitor the oil temperature to ensure it does not rise too quickly. Reduce to medium heat if your range runs hot.
Combine both flours, corn starch, baking powder, garlic powder, remaining 1 tsp kosher salt and black pepper In a baking pan. Whisk all dry ingredients together. For a non gluten-free option, replace the tapioca and 1:1 flour with 1 cup of all-purpose flour.
Transfer the calamari to the dry ingredients in 3 batches. Fully coat each batch and transfer to a sheet pan with a drip grate. Allow the coated calamari to sit for 5 minutes.
Check the oil temperature to ensure it is between 370-375 degrees for the first batch.
Gently place ⅓ of the calamari rings in the oil. Cook for 2-3 minutes or until golden brown.
Transfer the fried calamari to a sheet pan lined with paper towels. Sprinkle kosher salt on the calamari immediately after frying.
After each batch, wait approximately 5 minutes for the oil to return to at least 360 degrees. Repeat the process for the remaining 2 batches of calamari. You can keep the cooked calamari in the oven set on warm/hold while you finish cooking.
Combine the Habanero Cabana hot sauce, honey, the juice from the second half of lemon, Dijon mustard and a pinch of salt. Whisk all ingredients together until fully incorporated.
Drizzle desired amount over the fried calamari.
1 lb Calamari Tubes Thawed
3 cups Vegetable Oil
½ cup Milk
½ cup Gluten-Free 1:1 Flour
½ cup Tapioca Flour
3 Tbsp Cornstarch
½ tsp Baking Powder
1 tsp Garlic Powder
2 tsp Kosher Salt Plus Extra for Post Frying and Glaze
½ tsp Coarse Ground Black Pepper
1 tsp LiveHotSauce Habanero Cabana
¼ cup Honey
½ tsp Dijon Mustard
1 Lemon
Rinse the calamari tubes and remove any cartilage from inside the tubes.
Slice the calamari into ¾-inch rings. Combine the sliced calamari, milk, juice from half of the lemon and 1 tsp of the kosher salt in a mixing bowl. Mix all ingredients together, cover and refrigerate for 30 minutes.
Pour the vegetable oil into a large sauté pan, and place on medium-high heat. Monitor the oil temperature to ensure it does not rise too quickly. Reduce to medium heat if your range runs hot.
Combine both flours, corn starch, baking powder, garlic powder, remaining 1 tsp kosher salt and black pepper In a baking pan. Whisk all dry ingredients together. For a non gluten-free option, replace the tapioca and 1:1 flour with 1 cup of all-purpose flour.
Transfer the calamari to the dry ingredients in 3 batches. Fully coat each batch and transfer to a sheet pan with a drip grate. Allow the coated calamari to sit for 5 minutes.
Check the oil temperature to ensure it is between 370-375 degrees for the first batch.
Gently place ⅓ of the calamari rings in the oil. Cook for 2-3 minutes or until golden brown.
Transfer the fried calamari to a sheet pan lined with paper towels. Sprinkle kosher salt on the calamari immediately after frying.
After each batch, wait approximately 5 minutes for the oil to return to at least 360 degrees. Repeat the process for the remaining 2 batches of calamari. You can keep the cooked calamari in the oven set on warm/hold while you finish cooking.
Combine the Habanero Cabana hot sauce, honey, the juice from the second half of lemon, Dijon mustard and a pinch of salt. Whisk all ingredients together until fully incorporated.
Drizzle desired amount over the fried calamari.