|Day Part||Lunch, Snack, Dinner|
|Menu Part||Appetizer/Small Plate|
Source: Recipe from Chef Richard Radcliffe
Calamari rings are breaded and fried until golden for a delightful appetizer. Served with julienned fennel and cocktail sauce, they are a great treat.
3 lb. calamari, cut into 1⁄4-in. rings
3 cups flour
3 cups peanut or canola oil
1 fennel bulb, julienned
1. Toss calamari in flour.
2. Heat oil and quickly fry calamari in batches until golden-brown.
3. Drain on paper towels, season, and serve with fennel and cocktail sauce.