It’s Lent Season in Louisiana and that means Seafood every single Friday! Every Friday during the Lent season I will be posting a delicious seafood dish. This week’s is an absolute favorite in my family.
For the Calamari You will need
1 pound cleaned squid, bodies cut into 1/2-inch-thick rings
1/3 cup each of all-purpose flour and cornstarch
1 teaspoon seafood boil powder (recommended: Louisiana)
6 ounces cold seltzer
Grapeseed Oil, for frying
Herb Vinaigrette, recipe follows
In a large bowl, whisk the flour with the cornstarch and seafood boil powder. Whisk in the seltzer—the batter should be a little lumpy.
In a large saucepan, heat the grape seed oil to 375°. When the oil is hot enough, fry the squid in batches to get the a golden crunchy crust. A couple of minutes per batch is all you should need.
Fresh Herb Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup white or golden balsamic vinegar
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped basil
1 teaspoon fresh chopped dill
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove
Pinch of salt & pepper
In a blender or food processor, place garlic, vinegar, salt and pepper and blend for a few seconds. Restart blender at a medium to low-speed and with blender running, slowly trickle half of the olive oil into the blender. Stop blender, add all the fresh herbs, Dijon mustard, and blend once more. Add remaining oil and blend for a few seconds longer. Taste and adjust seasoning with salt & pepper.
Serve with warm sliced French bread and enjoy!