Calamari Provencale
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 4 lbs squid, cleaned
- milk
- 2 eggs, well beaten
- 2 cups flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon white pepper
- oil (for deep frying)
- 1⁄2 cup butter (1 stick)
- 1 tablespoon fresh parsley leaves, chopped
- 1⁄4 teaspoon fresh garlic, chopped (to taste)
- 1⁄4 cup butter (1/2 stick)
- 2 medium tomatoes, peeled, seeded and finely chopped
- 1⁄2 cup green onion
- 1⁄2 cup mushroom, quartered
- 2 teaspoons fresh lemon juice
- 1 teaspoon dry vermouth
- 1 garlic clove, minced
- 1 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
directions
- Place squid in large nonaluminum bowl and cover with milk; let stand 3 hour; remove squid and discard milk.
- Add eggs to squid and toss to coat.
- Combine flour,1 1/2 teaspoons salt,and 1/2 teaspoon white pepper in medium bowl.
- Dip squid into flour mixture, coating completely, shaking off any excess.
- Arrange in single layer on baking sheet or tray.
- Pour oil into a large saucepan or deep fryer and heat to 375 degrees.
- Add squid in batches and deep fry until golden on all sides; drain well on paper towels.
- Melt 1/2 cup butter with parsley and 1/4 teaspoon garlic in large skillet over medium-high heat.
- Add fried squid and saute 3 to 4 minutes.
- Transfer to a heated platter and keep warm.
- Melt remaining butter in large skillet over high heat.
- Add tomatoes,onion,mushrooms,lemon juice, vermouth, garlic,thyme and seasonings and cook 3 minutes.
- Spoon sauce over squid and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas