Jalapeno Lemon Pepper Calamari | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef Jernard Wells
Ingredients
- 1 pound fresh calamari, cleaned and sliced into rings
- 2 Jalapeños sliced into rings
- 1 cup buttermilk
- 1⁄4 cup of your favorite hot sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon Creole seasoning
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoons fresh ground black pepper
- 1 tablespoon fresh lemon zest
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- Vegetable oil for frying
- Lemon Zest, Salt & Pepper Seasoning (see below)
- Fresh cilantro leaves
Instructions
- Place the cleaned calamari rings in a large bowl and pour buttermilk and hot sauce over them. Season with 1 teaspoon of the onion powder, 1 teaspoon of the garlic powder, 11⁄2 teaspoons of the Creole seasoning and the juice of 1⁄2 a lemon. Let the calamari soak for 15-20 minutes to tenderize.
- In a separate bowl, mix the all-purpose flour, cornmeal, and the remaining onion powder, garlic powder, Creole seasoning, crushed red pepper flakes, black pepper and salt. Stir well to combine and add the lemon zest to the bowl.
- Heat vegetable oil in a deep skillet or fryer to 350-375°F (175-190°C). Remove the calamari and jalapenos from the buttermilk and let excess liquid drip off. Dredge each piece in the flour- cornmeal mixture, ensuring they're evenly coated.
- Carefully add the coated calamari rings and jalapeno rings to the hot oil in batches. Fry for 2- 3 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- While the fried calamari is still hot, sprinkle the lemon zest, salt & pepper seasoning over them. Toss gently to coat the calamari evenly.
- Serve your Salt & Pepper Calamari immediately, garnished with the remaining seasoning blend and fresh cilantro for added flavor.
For the Dipping Sauce:
- 1 cup mayonnaise
- 1⁄2 cup sriracha
- 1⁄4 cup honey
- 2 teaspoons of fresh squeezed lemon juice
- Combine all the ingredients in a medium bowl and stir to mix well.
- 2 teaspoons lemon zest
- 2 teaspoon sea salt
- 2 teaspoon black pepper
- 2 teaspoon garlic powder
- 2 teaspoon red pepper flakes
- In a small bowl, combine the lemon zest, salt, black pepper, garlic powder and the red pepper flakes. Adjust the spice level to your preference. Set this seasoning aside.
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