Spicy Fried Calamari

Serves 6

Nearby Monterey Bay is where great quantities of squid are caught, and 1801 Haight Street is where great quantities are consumed. You must make this recipe, and it has to be served with Lemon Aioli. Remember, if you're afraid of this dish for any reason, bring your copy of the book into the restaurant, and we'll give you a plate on the house.

5 tablespoons all-purpose flour
5 tablespoons Cajun Spice Mix
9 to 12 squid, 5 to 7 inches long, cleaned and sliced
3 to 4 cups canola oil
Lemon or lime wedges
1 cup Lemon Aioli

Place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.

In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375 degrees F. or until almost smoking.

Fry the squid for 2 to 3 minutes, or until a light golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve immediately with lemon or lime wedges and Lemon Aioli.

From:
Cook, Eat, Cha Cha Cha
By Philip Bellber
Photographs by Ian Reeves
Chronicle Books
144 pages
Full-color photographs and illustrations throughout
Paperback, $17.95
ISBN 0-8118-1146-8
Recipe reprinted by permission.

Cook, Eat, Cha Cha Cha

About the Book

Recipes

• Lemon Aioli
• Sangria Cha Cha Cha
• Skillet Cajun Shrimp
• Spicy Fried Calamari

Halloween Recipes: Witch Doctor's Delight

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This page modified September 2007

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