Fried Calamari with Coconut-Chile Sauce

30m Prep Time
5m Cook Time
4 Yield
Preparation Directions


COMBINE coconut milk, shallots, cilantro, fish sauce, jalapeno, lemon peel, ginger and garlic in blender container. Cover and process until smooth. Cover and chill.


CUT calamari tentacles into bite-size pieces. Cut body sections into 1/4-inch wide rings. Soak calamari in buttermilk 15 minutes.


HEAT 2 inches oil to 350°F in large saucepan over medium-high heat.


STIR flour, salt and pepper in medium bowl. Drain calamari, discarding buttermilk. Toss in flour mixture to coat. Cook in batches in hot oil 45 to 60 seconds or until golden brown. Remove with metal slotted spoon. Drain on paper towels. Season to taste. Serve with sauce or toss in sauce before serving.

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