For wine country-style calamari that looks good on any menu, look no further than Sand & Pearl’s Chef Jonathan Viau’s latest recipe. Amplified by the beloved taste of OLD BAY® Seasoning, this Southern Tempura Calamari is eternally memorable as a stand-alone dish or a flavourful pairing for nearly any summer meal or beverage.
This recipe was created in collaboration with Club House for Chefs by: Jonathan Viau, Chef of Sand & Pearl in Prince Edward County.
Ingredients
Servings
Serves 4
1 pounds Fogo Island Calamari, cleaned and cut into strips
Set a deep fryer to 325 F. Soak the calamari in buttermilk and fermented hot sauce for 12 hours. Remove from buttermilk and rinse clean.
In a bowl mix together all-purpose flour, OLD BAY Seasoning, cayenne pepper, smoked paprika, corn meal and baking powder. Add in the sweetgrass beer and mix well with a whisk.
Dip the calamari into the batter and carefully drop into deep fryer. Fry until crispy and golden. About 2 minutes. Remove from deep fryer and toss lightly with salt.
