Featured Cookbook

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1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

Book Description

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many others.

... (more)

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

Authors: Jean Kerr and Spencer Smith

Date: December 2006

ISBN: 0762741376

Publisher: Globe Pequot

Paperback

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Fried calamari is becoming more and more popular, especially in coastal seafood restaurants. It’s often served with a tartar sauce or marinara sauce for dipping and is just great with a glass of cold beer or Italian white wine. I make mine with masa harina or golden corn flour.

Serves 6

• Oil, for deep-frying

• 2 pounds small squid, cleaned

• 1 cup golden corn flour

• 1 teaspoon sea salt

• 1/2 teaspoon white pepper

• 2 teaspoons dried oregano

• 1 egg

• Lemon wedges, for serving

• Tartar sauce or marinara sauce, for serving

1. In a deep pot, heat enough oil to easily accommodate the squid, bringing the temperature high enough so the calamari bubble briskly when you put them in.

2. Rinse and dry the squid thoroughly. Slice it into rings, leaving the tentacle portions whole.

3. Mix the dry ingredients on a plate or in a shallow bowl. In a separate bowl, beat the egg with a little water

4. Dip the squid pieces into the egg mixture and then roll them in the flour mixture, shaking off any excess.

5. With a slotted spoon, carefully lower the squid into the hot oil. It will bubble quite a bit. Cook for 2 minutes or until just golden and cooked through. Drain on paper towels and serve with lemon wedges and your favorite sauce.

More From This Book:

1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

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