Crispy Calamari with Curried Slaw

  • Active Time 20m
  • Total Time 20m

Serves 8

Mustards Grill opened in 1983 with a menu based on regional American cooking. This recipe comes from Executive Chef Cindy Pawlcyn.

ingredients

  • For the Slaw:
  • 2 tablespoons Indian-style curry paste or 2 tablespoons curry powder sauteed in 1 tablespoon peanut oil until fragrant
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons honey
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 head green cabbage, thinly sliced
  • 1 carrot, peeled and grated
  • 1 red chili pepper, deveined, seeded and thinly sliced
  • For the Calamari:
  • 3 to 4 cups peanut or vegetable oil
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1/2 cup semolina flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 2 pounds fresh or frounceen cleaned calamari, cut into rings

  • 1 cup fresh cilantro sprigs
  • 1 bunch scallions, trimmed and thinly sliced on the bias

directions

TO MAKE THE SLAW: In a small bowl, whisk together the curry, lemon juice, vinegar, mustard and honey. Slowly whisk in the oil. Season with the salt and pepper and set aside. Place the cabbage in a large bowl and toss it with the carrot and chili pepper. Cover and refrigerate until ready to serve.

TO MAKE THE CALAMARI: In a heavy-bottomed pot over medium-high heat, or a deep-fryer, heat the oil to 375 degrees F. While the oil is heating, in a large bowl, stir together the flour, cornstarch, semolina, cornmeal, cumin, salt and pepper. Pour the buttermilk into a shallow bowl. Put the calamari into the buttermilk, drain and then toss into the flour mixture. Shake off any excess flour and fry the calamari, in two or three batches, until it becomes golden brown, 2 to 3 minutes per batch. Drain the fried calamari on paper towels.

TO SERVE: Gently toss an equal amount of slaw and calamari with just enough dressing to coat. Garnish with the cilantro leaves and scallions. Serve immediately.

Recipe courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4233

nutrition information per serving

662 calories; 40g total fat; 266mg cholesterol; 653mg sodium; 52g carbohydrates; 4g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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