Calamari with a Twist

Corporate Chef Eric Morales from Bosch, Thermador, and Gaggenau was recently in our showroom doing a product demonstration. He continues to WOW our clients with his culinary expertise. I thought I would like to share his calamari recipe with you because it does have a unique twist to it. It always comes out perfect in our Gaggenau deep fryer. 

 

Give it a whirl and let me know what you think. 

 

 

FRIED CALAMARI 

 

 

INGREDIENTS:

• Calamari
• Mixture of half flour and half GRAHAM CRACKER CRUMBS (ah! The secret ingredient)
• Sauce: Mayonnaise, anchovy paste, fresh lemon juice, parsley, chopped garlic
• Oil for frying such as canola, peanut, vegetable, or Mel fry - not olive oil  

DIRECTIONS:

Make sauce ahead of time. No set amounts just prepare to individual taste. Mix together mayo, anchovy paste, fresh lemon juice, parsley and chopped garlic.

 

Make sure the calamari is cleaned. Heat oil in deep fryer.

  

Mix together the flour and graham cracker crumbs. Coat calamari in the mixture. Fry the calamari a batch at a time. Serve with sauce for dipping. Enjoy!  

 

Until next time – Happy Cooking!