Impress Your Date with this Calamari Recipe
Neiman Marcus, a name known for iconic style and excellent taste, recently published Neiman Marcus Cooks, a completely updated edition of their classic cookbook. We are incredibly honored that Mazzoni was featured as a suggested wine pairing in multiple recipes!
We don’t want to leave our blog readers hanging, so today we’ll share with you a Calamari recipe from the book. Although the dish has become a popular appetizer, this isn’t your average Calamari. Impress your date or your family with this mouth-watering Flash-fried Calamari and Thai Chile Dipping Sauce. Pair with Mazzoni Vermentino Chardonnay and dig in. Salute!
Flash-Fried Calamari with Thai Chile Dipping SauceFrom Neiman Marcus Cooks Suggested Pairing: Mazzoni Vermentino Chardonnay
For the Thai Chile Dipping Sauce:
1 cup mayonnaise
3 tablespoons soy sauce
½ cup sweet chile garlic sauce (such as Mae Ploy)
For the Calamari:
1 ½ pounds calamari (rings and tentacles)
1 cup buttermilk
Vegetable oil, for deep frying
2 cups all-purpose flower
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch of cayenne
1 tablespoon chopped fresh cilantro leaves
1 lemon, cut into 8 wedges
To prepare the dipping sauce, place the mayonnaise in a mixing bowl, add the soy sauce and chile garlic sauce, and combine thoroughly. Transfer to an airtight container and keep in the refrigerator for up to 1 week.
To prepare the calamari, place the calamari in a glass or ceramic mixing bowl and add the buttermilk; add more if necessary to cover the calamari. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours or overnight.
Pour the vegetable oil into a deep-fryer or large, heavy-bottomed saucepan set over high heat; there should be at least 4 inches between the oil and the top of the pan as the oil will bubble up once you add the calamari. Heat the oil to 350 degrees F. Place the flour in a bowl and season with the salt, pepper and cayenne. Drain the calamari, discarding the buttermilk, and transfer to the seasoned flour, shaking the calamari so they are completely covered. Transfer the calamari to a sieve, and shake off the excess flour. In two batches, carefully transfer the floured calamari to a fry basket (or use a skimmer or large slotted spoon) and lower into the oil. Deep-fry for 45 seconds, carefully lift out of the oil, and drain the calamari on paper towels. Sprinkle the calamari with a little salt and pepper. Repeat for the remaining calamari. Transfer to serving plates, garnish with the chopped cilantro and lemon wedges, and serve the dipping sauce on the side.