Recipe: Shanghai-style calamari

Recipe provided by Del Frisco’s Double Eagle Steak House

Sunday, March 26, 2017 | 2 a.m.

While best known for steak, Del Frisco’s offers seafood selections for those observing meatless Fridays during Lent. Among them is this Shanghai-style calamari. “Calamari has always been one of my favorite menu items, and it’s evolved tremendously,” said Executive Chef Fernando Guerrero. “A crispy and tender texture is essential. This allows all flavors — spicy, sweet, acid and freshness — to shine.”

Ingredients (makes 6 servings)

• 14 oz calamari rings

• 1 cup buttermilk

• 2 cups all-purpose flour

• 1/4 cup corn starch

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp onion powder

• 1/4 cup bean sprouts

• 2 tsp black sesame seeds

• 1/4 cup green onion, chopped

• 2 tbsp dry-roasted peanuts, chopped

• 8 cilantro leaves

• 1 cup sweet chile sauce

• 2 qt salad oil for frying

Directions

1. Add the buttermilk to the calamari rings and let marinate in the refrigerator for 1 hour.

2. In a bowl, combine the flour, garlic powder, onion powder and corn starch, and mix well.

3. Heat frying oil to 350 degrees.

4. Strain the buttermilk off the calamari and discard.

5. In small amounts, toss the calamari with the seasoned flour until thoroughly coated.

6. Fry in two batches until golden brown. Place on a paper towel for 1 minute to absorb excess oil and so the breading will adhere better and not fall off during the final step.

7. Place the calamari in a bowl with the sesame seeds, peanuts, bean sprouts, green onions and sweet chile sauce. Toss gently to mix and coat well. Place on warm serving platter and garnish with cilantro leaves.