Ingredients
-
2
-
1 1/2
-
1
-
2
-
1/2
-
1/2
-
1
-
1/2
-
1
-
2
-
1
-
-
-
-
Directions
Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup, The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!, smells lovely but has no real taste , Rita this is amazing Love the different flavours throughout the flour mixture I served as suggested with your Remoulade Sauce #87124 Thanks for another great recipe!
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Steps
|
1
Done
|
Heat Balsamic Till Reduced to a Syrup. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Combine the Flour, Cumin, Chili Powder, Garlic Powder, Paprika, Pepper and Salt in a Shallow Bowl. |
|
4
Done
|
Heat the Oil in a Large Skillet. |
|
5
Done
|
When It Is Very Hot, Dredge the Calamari in the Flour Mixture, Shake Off Any Excess Then Dip Into Egg Then Flour Again and Fry in the Oil in Batches Until Light-Brown and Crispy. |
|
6
Done
|
Drain on Paper Towels. |
|
7
Done
|
Season With Salt. |
|
8
Done
|
Place on a Platter and Drizzle With Balsamic Syrup. |
|
9
Done
|
Serve With Remoulade Sauce (recipe #87124). |
