Old Bay Southern Tempura Calamari


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Fogo Island Calamari, cleaned and cut into strips 1 lb
Buttermilk 1 L
Fermented hot sauce 1 tbsp
All-purpose flour 2 cups
Old Bay Seasoning 1 tbsp
Club House Cayenne Pepper, Ground 1/2 tsp
Club House Smoked Paprika 1 tsp
Baking powder 1 tsp
Corn meal 1 cup
Sweetgrass beer 1.5 cups
Club House Sea Salt, French Mediterranean 1 tsp

Instructions

This recipe was created in collaboration with Club House for Chefs by: Jonathan Viau, Chef of Sand & Pearl in Prince Edward County.

For the Old Bay Southern Tempura Calamari: 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.

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