Entrée

Copycat Capital Grill Fried Calamari

1 h 30Pour 4Nutri-Score D€€

1 h 30

Entrée

recette de

Shereen Pavlides

@cookingwithshereen

ce qu’il vous faut

4 personnes

garlic (whole head, roasted)Fruits et légumes1 morceau
unsalted butter (room temperature)Produits laitiers85 g
kosher salt (to taste)Épices6 g
all-purpose flourCéréales165 g
onion powderÉpices7 g
granulated garlic powderÉpices9 g
paprikaÉpices2 g
calamari tubes and tentacles (tubes sliced into rings, rinsed and dried)Poissons680 g
cold club soda (well chilled)Boissons250 ml
pickled cherry peppers (sliced, plus a little of their juice)Épicerie60 g
frying oil (for deep frying)Épicerie1 litre

par portion

546kcal

ce que vous utiliserez

pas à pas

Roast the garlic
- Roast the whole head of garlic at 400 °F until soft.
- Let it cool to room temperature.
Étape 1
Make the garlic butter
- Squeeze the roasted garlic into the room-temperature unsalted butter.
- Add kosher salt and mash into a smooth paste.
Étape 2
Mix the seasoned flour
- Whisk together the all-purpose flour, onion powder, granulated garlic powder, paprika and kosher salt.
Étape 3
Prepare the calamari
- Slice the calamari tubes into rings and keep the tentacles.
- Rinse under cold water and dry very well.
Étape 4
Coat the calamari
- Put the calamari in a bowl and add the cold club soda.
- Working in batches, lift the calamari out, let the excess soda drip off, then toss in the flour mixture to coat evenly.
- Shake off the excess flour.
Étape 5
Fry the calamari
- Heat the oil to frying temperature and fry in four to five batches without overcrowding.
- Season lightly with crushed salt between batches.
Étape 6
Toss in garlic butter
- Over medium-low heat, melt the garlic butter without cooking it.
- Add the fried calamari, the sliced pickled cherry peppers and a little of their juice.
- Toss quickly and cut the heat.
Étape 7

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