For the salsa
Gather all the ingredients for the salsa.
Dice your tomatoes and peppers. Chop your garlic and chili peppers. Chiffonade the cilantro and mix them all together with the olive oil and lemon. Season with salt an pepper and set aside.
This simple salsa is great on all things seafood and nachos.
For the squid
Mix the flour, chili, tandoori and salt and pepper. Set aside.
Rinse the squid and check the tubes for any hard bits. I also like to cut the two long tentacles off of the legs. I don't know of they are really legs but they sure look like em.
Slice the tubes. Cut the squid. Get in there.
Coat with the seasoned flour mixture. Make sure to evenly coat all of the pieces. I use a mesh strainer over a bowl and flick the pieces around. Then take the seasoning from the bowl and redo
Heat the oil in a large shallow pan. Make sure the oil is very hot. You don't want the pan to cool to much when you add the squid. It's going to cook quick so stay near by.
About a minute or so you'll need to flip them. They should be getting crispy before you move them in the pan too much. The more you move it the longer it takes and the rubberier it will become
Drain the the Lil buggers onto a paper towel.
Toss the calamari onto a plate and top with the salsa. You won't find this on your local pub menu. Use the other half of your lemon to squeeze juice all over your wonderful meal.
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- 1.0lb Squid, cleaned tubes and tentacles
- 1/2c Flour
- 1/4c Tandoori seasoning
- 2.0Tbsp Chili powder
- Salt and pepper
- 1.0c Vegetable oil
- Salsa Ingredients below
- 1.0 Tomato
- 1.0 Yellow pepper
- 1.0 Thai bird Chili pepper
- 2.0 Garlic cloves
- 1/2c Lemon, zest and juice
- 1/4c Cilantro
- 2.0Tbsp Olive Oul
Halifax, Nova Scotia