Calamari Fritti with Roasted Red Pepper Dip
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 min |
| Total: | 23 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- As required, canola oil* for frying
- 1 340-g bag Irresistible frozen calamari*
- 2 cups (500 mL) flour*
- 2 tsp. (10 mL) salt
- 4 whole eggs*
- 4 Tbsp. (60 mL) table cream*
- Salad
- I bag arugula
- 1 Tbsp. (15 mL) Irresistible Mezzo olive oil*
- Salt and pepper to taste
- ½ tsp. (2 mL) Irresistible red wine vinegar*
- As required, Irresistible Roasted Red Pepper Dip*
- 1 lemon, cut into wedges
Preparation
Heat oil to 375ºF (190ºC).
Thaw calamari according to package instructions. Pat dry.
In a bowl, combine flour and salt.
In another bowl, mix eggs and cream together.
Roll calamari in seasoned flour and dip into egg mixture. Drain excess liquid.
Roll in seasoned flour once more.
Sift flour occasionally.
Fry calamari in oil approximately 1 minute per side.
In a large salad bowl, toss arugula with olive oil, salt, pepper, and red wine vinegar.
Divide salad among four plates, add fried calamari and roasted red pepper dip and decorate with a lemon wedge.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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