Calamari Fries With Homemade Cocktail Sauce And Ponzu Mayo Recipes

Steps:

• 1. Wash calamari and dry well with paper towels.
• 2. Whisk egg whites, cornstarch, grated garlic, salt and pepper until foamy.
• 3. Dip calamari into mixture, shake off excess and dip and coat with panko bread crumbs. Sit in frig for about 20 minutes.
• 4. Heat oil to 350 degrees in small skillet or use deep fryer. Fry calamari until golden (about 1 minutes), drain on paper towels and sprinkle with a little more salt. Can keep warm in 180 degree oven on a rack with door ajar until ready to add to Toss.
• 5. For Calamari Toss, saute pepper flakes and chopped garlic in a little oil for just a little bit(30 seconds). Don't burn garlic. Add sliced celery and saute about 1 minute. Add lemon (sliced moons) at end and saute for about 20 seconds and remove from heat. Toss with finished calamari.
• 6. For dipping sauce - Combine mayo, grated garlic, Italian parsley and lemon juice. Place on a small bowl to the side of the calamari.
• 7. Finish with a little lemon zest over the top - OPTIONAL.

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.