Recipe: Calamari Provencale (not JD Cooper's)

CALAMARI PROVENCALE
Source: Kamala Bright/Dec 5 1997

I adapted this calamari recipe from one in Bon appetit magazine.

4 pounds cleaned squid
Milk
2 eggs, well beaten
2 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground white pepper
Oil (for deep frying)
3/4 cup butter, divided use
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon chopped fresh garlic
2 medium tomatoes, peeled, seeded and finely chopped
1/2 cup chopped green onion
1/2 cup quartered mushrooms
2 teaspoons fresh lemon juice
1 teaspoon dry vermouth
1 medium garlic clove, minced
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Place squid in large nonreactive bowl and cover with milk. Refrigerate 3 hours.

Discard milk. Add eggs to squid and toss to coat.

Combine flour, 1 1/2 teaspoons salt and 1/2 teaspoon white pepper in medium bowl. Dip squid into flour mixture, coating completely and shaking off excess. Arrange in single layer on baking sheet or tray.

Pour oil into large saucepan or deep fryer and heat to 375 degrees F.

Add squid in batches and deep fry until golden on all sides. Drain well on paper towels.

Melt 1/2 cup butter with parsley and 1/4 teaspoon chopped garlic in large skillet over medium-high heat. Add fried squid and saute 3 to 4 minutes. Transfer to heated platter and keep warm.

Melt remaining 1/4 cup butter in large skillet over high heat. Add tomatoes, green onion, mushrooms, lemon juice, vermouth, garlic, thyme, and seasoning and cook 3 minutes.

Spoon sauce over squid and serve.