Calamari – GFCFSF

January 25, 2015


Calamari - GFCFSF

1 cup cornmeal
1 cup gluten-free flour mix or cornstarch
2 tsp baking powder
1 tablespoon old Bay seafood seasoning
1 tsp salt
cooking oil
2 lbs fresh, raw squid — rings and tentacles, whichever you prefer (If you use frozen, defrost in the refrigerator)
1 cup unflavored, unsweetened CF milk - I used almond milk
1 lemon, wedged

Mix cornmeal, gluten-free flour/cornstarch, baking powder, Old Bay seasoning and salt in bowl (or paper/ziploc bag for shaking).

Soak cut up calamari in milk in one bowl. Then dredge squid through cornmeal breading (or shake in bag). Fry in hot oil (about an inch deep on medium-high, about 375 degrees if using an electric skillet). The calamari will only take a minute or two, at most. Flip pieces when brown on one side. Remove once browned on both sides. To prevent tough calamari, do not overcook. Sprinkle with lemon.

Serve with cocktail sauce and lemon wedges.