|Fogo Island Calamari, cleaned and cut into strips||1 lb|
|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|
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.