Zesty Calamari With Tartar Sauce

• Seafood

  • 2 lb Squid, fresh or frozen

• Produce

  • 1 Garlic clove, small
  • 1 tbsp Herbs
  • 1 Lemon
  • 2 tbsp Parsley

• Condiments

  • 1 Dill tartar sauce, Light

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Pepper
  • 1 large pinch Red pepper flakes
  • 1 pinch Salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 qt Oil

• Dairy

  • 1/2 cup Milk

Found on twopurplefigs.com

Description

Directions

• Place the milk, garlic and herbs in a bowl. And place the flour with a pinch of salt in another bowl. In a third bowl mix together the zesty child mixture of salt, pepper, lemon zest, parsley and crushed red pepper flakes; set aside
• Heat up oil in a deep pan over medium heat until 375F is reached or use a deep fryer for convenience.
• In the meantime, pat dry the squid rings and soak them in the milk mixture for no longer than 10 minutes. Drain them well and place them in the flour bowl.
• Toss evenly and make sure each piece is well coated with flour.
• Remove the rings and fry them for 2-3 minutes or until cooked.
• Remove from the hot oil and place on paper towel-lined plate. Immediately season the calamari with the zesty chili mixture and toss to coat evenly.