Monday, March 24, 2014

Calamari and Capers

40 Days-40 Days Lenten Recipes

Calamari and Capers

This is a favorite dish, there are so many variations you can make of it. Adding not only the capers with a squeeze of lemon, but also something else, if you are feeling a bit more adventurous? Are you? Then add some spicy hot slices of jalapeno or hot peppers. In non-Lenten times, some fresh Parmesan sprinkled on top completes the dish.  This is a great dish as an appetizer, a side or as an entree if placed on a bed of rice or spring greens.

So how to make these.  You can buy them and just bake them, find them in your freezer in the fish market area of the grocery. Or if you have availability to the fresh calamari or frozen calamari, start with cleaning and slicing the rings. So the rule is when frying something breaded, you need wet to dry, or dry to wet.  Translation, dry your rings, dip them in a wet substance (if going vegan try coconut milk) and then into flour with bread crumbs. Then place in the fry pan with about an 1/2-1 inch of oil.

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1 comment:

Marilou Cambas said...

For breading, I use flour, baking powder, salt and pepper.
I just rinse the calamari, pat it dry and coat (fluff-toss) the calamari in the flour mixture.
Try cider vinegar with pepper flakes for dipping!