Fried Calamari with Meyer Lemon & Jalapeño

Recipe provided by:

Mischa Hedges

Mischa is the award-winning director behind OF THE SEA: a film about California fishermen (2016). He loves fishing in streams, lakes, rivers and the ocean - and cooking seafood right on the beach from his campervan’s kitchen.

Learn more at oftheseamovie.com

Prep Time: 20 minutes
Serves: 2-4 people

Ingredients

1 pound Monterey squid, cleaned
1 cup flour (you can substitute GF “Cup for Cup” flour)
1 tsp salt
1 tsp pepper
1/2 cup canola oil (or other mild vegetable oil)
1 meyer lemon, sliced thin
1/4 cup pickled japapeños
1/4 cup parsley, chopped
Lemon wedges, for garnish

Preparation

Chop the squid into 1/2-inch rings. Leave the tentacles whole.

Mix the flour, salt and pepper to a medium-sized bowl.

Add the vegetable oil to a large cast iron pan, on medium-high heat. Heat until oil sizzles when you drop a small piece of squid into it.

Working in small batches (a handful at a time is good), dredge the squid in the flour mixture, and add to the hot oil.

Don’t crowd the pan - or your calamari won’t get crispy! I usually fry in 2-3 small batches.

Fry each batch until flour is browned lightly on both sides, (about 2-3 minutes) turning as needed, and drain on a paper towel or clean kitchen cloth.

For the final batch, dredge the lemon slices and pickled jalapeños in the remaining flour, and fry until golden brown.

Serving

Arrange fried squid, lemon and jalapeno to a wood cutting board lined with parchment paper, and garnish with chopped parsley and lemon.

Serve with the dipping sauce of your choice!