I grew up in California and can remember all of us kids, wading out at high tide, in a very calm ocean, waist deep, picking up clams from the ocean floor. Others, better equipped, had special clam forks and could dig for clams as the tide went out, but at Pismo Beach clams were plentiful and we did okay. We’d take our harvest back to our mother and she would pound and then deep fry the clams, serving them with her special cocktail sauce. I can still taste them!
We adored our trips to the ocean and would spend the days on the beach, in and out of the water, our bodies turning a deeper brown in the sun. I missed the ocean a lot, without realizing it, as I spent decades in overseas, landlocked countries. It was when I landed in Senegal, my last post, and smelled the ocean that I realized, too late, what I had been missing. Goodbye Senegal, hello France 🙂
Here Roger, les radis.
Anyway, yesterday was Jade’s day off so we did a little shopping and I made some calamari rings for lunch with lime chilli mayonnaise. http://atomic-temporary-17826715.wpcomstaging.com/2011/08/17/sarkozys-oysters-banh-mi/
Deep Fried Calamari Rings
1 lb calamari rings
1/2 cup milk
1 egg
1/2 cup flour
1/4 cup bread crumbs
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper
Peanut oil
Beat the milk and egg together, add the calamari rings and let sit for 5 minutes. Mix the flour, bread crumbs, garlic powder, paprika, salt and pepper. Dip the rings into the flour mixture and fry until golden brown. Serve with the chilli lime mayonnaise and some radishes.
Wine suggestion: Muscadet
This has to be one of my all time favourites when done well, these look delicious crispy and salty and the lovely pics have got me drooling.
Cheers
Marcus
Hi Marcus. Thank you, I don’t like heavy coatings and I think I’ve finally found my favorite; a flour and crunch inducing bread crumb mix.
I’ve never tried calamari, but I’d definitely give this a pop – it looks delicious. The dipping sauce sounds especially well suited to the rings.
Thank you. Are you on the coast of Wales?
Fried calamari has always been a favorite of mine. These photos look mouthwatering. Great post!
Thank you jacqueline
One of my absolute favorite appetizers. Looks wonderful. I tend to make calamari only once a year, stuff it on Christmas Eve. I love it, it’s just not the easiest to get here.
I love calamari. The mayo sounds fabulous!
I’m trying to learn about wine. What makes muscadet such a good pairing? I’ve never even heard of that varietal before now.
Muscadet is a white, slightly acidic wine from the Loire Valley in France and a popular choice for seafood
Well you know we are severely land locked here, but I am interested in your sauce and the container it is served in.. very pretty.. and unusual.. John promises to take me somewhere where there are clams.. c
I think my husband bought that for me either in Kenya or Ethiopia.
These look delish! I was a huge fan of shellfish before I found out a couple years ago I’m allergic. Calamari is the closest food I can get to my old love. I’ve never made it, but I would love to try!
That’s terrible that you can’t enjoy shellfish anymore! I hope the calamari will be okay 🙂
Wow, so simple and yet so impressive!
Thank you
Wow beautiful photos (and that sauce pot is really cute)!
Thank you Dee!
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