Fried Calamari

Fried Calamari

Ingredients:

Calamari:
1 pound calamari, cleaned, bodies cut into rings, tentacle clusters left whole
1 cup buttermilk
1 teaspoon hot red pepper sauce, i.e. Crystal
1‑1/2 teaspoon fine sea salt (divided)
1‑1/3 cups Wondra flour
2/3 cup semolina flour
4 Tablespoons cornstarch, sifted
Oil for deep frying -- peanut, canola, rice bran
Salt for finishing
Lemon Wedges

Dipping Sauce:
1 cup Hellman's mayonnaise
2 Tablespoons chopped pepper hoagie spread
2 minced scallions
1 Tablespoon fresh lemon juice
2 Tablespoons minced Italian parsley
Pinch salt

Directions:

Dipping Sauce:
Whisk all ingredients together to combine well.

Calamari:
Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.
Whisk together the Wondra flour, semolina and cornstarch in medium bowl.
In a large heavy-bottomed pot or deep fryer, pour in 3" of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.
Gently place the calamari in the hot oil and fry until pale golden brown -- about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.