Make your very own restaurant style Fried Calamari right at home! Perfect game day finger foods and a true crowd pleaser.
Chef Erwin’s calamari is definitely crispy, lightly battered and perfectly prepared to go with our spicy dip marinade; courtesy of our favorite chili hot sauce, Dua Belibis.
It’s no wonder it was such a hit when we served it as a Happy Hour dish at Komodo.
16 oz calamari, cut
1 tbs garlic, minced
1 cup whole milk
1/2 liter buttemilk
1/2 cup Dua Belibis chili sauce
2 tbs Old Bay seasoning
4 cups self-rising flour
1/4 cup onion powder
1/4 cup kosher salt
1/4 cup garlic powder
paprika (to garnish)
lemon juice (to garnish)
•Clean, wash, and portion calamari
•In a clean bowl, mix the minced garlic, whole milk, buttermilk, Dua Belibis, and Old Bay to make the calamari marinade
•Add the calamari into the marinade and let it sit in the fridge for 4-6 hours
•In another large bowl, mix evenly the flour, onion powder, garlic powder, and kosher salt
•Drain the calamari and coat them in the mix flour
•Fry at 350 F for no more than about 2-3 minutes, to avoid over-cooking
•Place fried calamari on a clean plate and garnish with paprika; squeeze fresh lemon juice on top if desired
•Finish with Dua Belibis chili sauce to dip
Thank you to our partner- Dua Belibis. Make sure to visit them at http://duabelibis.co.id/ for more yummy recipes, product info, nutrition facts and more.
Directed by: Andy Schlachtenhaufen
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