FRIED CALAMARI WITH TWO DIPPING SAUCES

Fried Calamari with Two Dipping Sauces image

Provided by Monica Keleher

Number Of Ingredients 29

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2 c buttermilk
1 lb calamari rings
1 tsp srirachia sauce
2 c flour
1 tsp paprika
1 tsp cayenne pepper
salt and pepper to taste
3 eggs
canola oil for frying
FOR THE TOMATO BASED SAUCE
1 Tbsp olive oil
1 small onion chopped
1-2 cloves garlic, minced
1 Tbsp capers and a bit of the juice
1 can(s) diced tomatoes
few pinches red pepper flakes
2 anchovy fillets, or anchovy paste
handful italian parsley roughly chopped
1/4 c kalamata olives, pitted and chopped
1 tsp tomato paste
lemon
OLD BAY AIOLI SAUCE
1 c mayonnaise
1 lemon, juiced
1 Tbsp dijon mustard
1 Tbsp sriracha
1 Tbsp old bay seasoning
handful italian parsley chopped
salt and pepper to taste

Steps:

1. in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge
2. in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together.
3. In another bowl beat the eggs
4. get your deep fryer to 375 or a pan of oil
5. remove the calamari from the buttermilk.
6. dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack
7. To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes.
8. add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste.
9. add the parsley and some lemon juice to taste.
10. For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!