Voorgerecht

Copycat Capital Grill Fried Calamari

1 u 30 minVoor 4Nutri-Score D€€

1 u 30 min

Voorgerecht

recept van

Shereen Pavlides

@cookingwithshereen

wat u nodig heeft

4 personen

garlic (whole head, roasted)Groente en fruit1 stuk
unsalted butter (room temperature)Zuivel85 g
kosher salt (to taste)Kruiden en specerijen6 g
all-purpose flourGranen165 g
onion powderKruiden en specerijen7 g
granulated garlic powderKruiden en specerijen9 g
paprikaKruiden en specerijen2 g
calamari tubes and tentacles (tubes sliced into rings, rinsed and dried)Vis680 g
cold club soda (well chilled)Dranken250 ml
pickled cherry peppers (sliced, plus a little of their juice)Voorraadkast60 g
frying oil (for deep frying)Voorraadkast1 liter

per portie

546kcal

wat u gebruikt

stap voor stap

Roast the garlic
- Roast the whole head of garlic at 400 °F until soft.
- Let it cool to room temperature.
Stap 1
Make the garlic butter
- Squeeze the roasted garlic into the room-temperature unsalted butter.
- Add kosher salt and mash into a smooth paste.
Stap 2
Mix the seasoned flour
- Whisk together the all-purpose flour, onion powder, granulated garlic powder, paprika and kosher salt.
Stap 3
Prepare the calamari
- Slice the calamari tubes into rings and keep the tentacles.
- Rinse under cold water and dry very well.
Stap 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.
Stap 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.
Stap 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.
Stap 7