Easy for All
Baked Calamari w/ Cocktail Sauce
The real star of this dish is the fresh cherry tomato cocktail sauce; it adds a depth of flavor to the calamari that is hard to resist.
1/2 pound cherry tomatoes; halved
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
salt & pepper
1.5 cups flour
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound calamari tubes; cleaned and deboned; thinly sliced into 1/2 inch rings
7 ounces panko breadcrumbs
In a saucepan over medium heat, cook cherry tomatoes until softened, about 10 minutes. Add water as needed if the tomatoes are sticking a lot to the pan.
Transfer tomatoes to a blender and puree until the mixture becomes a consistent thick consistency.
Return tomato puree to the pan and add brown sugar, Worcestershire sauce; season with salt & pepper to taste. Heat as needed until the sugar has completely dissolved.
Transfer the sauce to a container and cool in the refrigerator for at least 30 minutes.
Meanwhile, preheat the oven to 400 F and line a large baking sheet with parchment paper.
Add flour, garlic powder, and ground ginger to a large Ziploc bag and season generously with salt and pepper.
Dry squid rings with paper towels; then, add to Ziploc bag and toss to coat squid completely with flour.
Beat eggs in a bowl with 2 tablespoons of water and transfer panko breadcrumbs to a large bowl.
Working in batches, dust off excess flour from the squid rings, dip in egg wash, coat with panko breadcrumbs, and transfer to baking sheet.
Repeat the process for remaining squid rings.
Bake squid rings in the oven for 25 minutes, or until golden brown.
Lastly, zest the lemon and incorporate into tomato dipping sauce. Quarter the lemon and serve with calamari and dipping sauce.
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