Instead of calamari rings, slice the calamari into strips and dip it into this spicy lemon sauce.
1 lb(s) fresh squid, cleaned
1 cup flour
Sea salt
Freshly cracked pepper
4 eggs, beaten
1 cup panko breadcrumbs
Canola oil for frying
Lemon wedges
Homemade cocktail sauce1 cup ketchup
1 Tbsp horseradish, freshly grated
1 Tbsp smoked paprika
1 tsp lemon zest
1 lemon, juiced
1 tsp Worcestershire sauce
1 tsp cayenne pepper
Freshly cracked pepper
Ponzu mayo¾ cup mayonnaise
1 clove garlic, minced
3 Tbsp Asian chili sauce
2 Tbsp ponzu
1. Heat canola oil to 360F
2. Making the calamari: Slice calamari against the grain, into strips. Dredge the strips in flour seasoned with salt and pepper, in beaten egg, then in panko. Fry for 20 seconds, until golden and crispy. Drain on wire rack.
Homemade cocktail sauce1. Making the cocktail sauce: Into a bowl add ketchup, horseradish, smoked paprika, lemon zest, lemon juice, Worcestershire sauce, cayenne, and pepper. Mix.
Ponzu mayo1. Making the ponzu mayo: Into a bowl add mayonnaise, garlic, Asian chili sauce, and ponzu. Mix.
2. Place calamari fries in a glass and garnish with lemon wedge. Serve with dipping sauces in a shot glass.
See more: Snack, Seafood, Summer, Greek, Appetizer
https://www.foodnetwork.ca/recipe/calamari-fries-with-homemade-cocktail-sauce-and-ponzu-mayo/12407/
