Classic DEEP-FRIED CALAMARI

Classic DEEP-FRIED CALAMARI

Ingredients:
2 tablespoons cornstarch
2 teaspoons Old Bay Seasoning

Directions:
1⁄ teaspoon salt
2
1 quart canola or safflower oil
1. Thaw the calamari. Slice off the tentacles. Slice the tubes into 1⁄"-wide rings. Pat
2
dry with paper towels. Combine the cornmeal, cornstarch, Old Bay Seasoning,
and the salt in a plastic bag. Add the calamari to the bag and shake till coated
evenly.
2. Preheat oven to 175°F. Place a wire rack over a baking sheet in the middle of the
oven. Place the oil in a fryer over medium-high heat. Once the oil is heated,
carefully add a handful of calamari pieces. Cook for 2–3 minutes or until they’re
lightly golden brown.
3. Remove the cooked calamari with a fryer basket or wire skimmer and place on
the wire rack to drain.
CRISPY BUFFALOED CHICKEN BITES
This football-season classic gives you the feeling of having eaten fried wings
without the mess or calories.
Yields 6–8 servings as an appetizer
11⁄ pounds boneless, skinless chicken breast
2
1⁄ cup butter, melted
4
1⁄ cup Tabasco sauce
4