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Carolina Kitchen: Fried Calamari Tacos

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by Chupacabra, Chef Emily Abernathy

Ingredients

  • 1 c cornstarch
  • 1 c flour
  • 1 tsp cumin
  • 1tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder

Instructions

  1. In a large cast-iron skillet, pour canola or another high heat oil until 1 to 2 inches from the top.
  2. Heat over medium-high heat. To test heat, sprinkle a little dredge, if it immediately bubbles, the oil is hot enough. Reduce heat as needed, cast iron retains heat.
  3. If oil begins to smoke remove from burner immediately.
  4. When ready to fry, place calamari in a colander and set inside your dredge bowl.
  5. Top calamari with dredge and shake to coat, repeating if necessary until all pieces are coated and excess dredge sifted out.
  6. Place into hot oil and fry until golden brown-this does not take long!
  7. Remove calamari from oil and coat in sweet and spicy bang bang sauce.
  8. Squeeze with lime, top with cilantro and queso fresco, and serve in warm corn tortillas.
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