Cajun Calamari

Ingredients:

• 8 oz Sysco Portico Calamari Rings & Tents, Thawed, rinsed, drained, and patted dry. Tubes cut into 1/2“ rings and tentacles left whole.
• Sea Salt & freshly cracked Black Pepper to taste
• 1 tsp Cajun Seasoning
• 2 tsp green onions
• 2 oz – Creole Remoulade
• Oil, Vegetable or Canola @360F

¼ cup Seasoned Flour: (Yield = 1.25 Cups)

• 1 Cup Flour 
• 3 TBLS Corn Starch
• 1 tsp Salt
• 1 tsp Granulated Garlic
• ¼ tsp Black pepper & ¼ tsp White pepper
• ½ tsp Onion powder
• ¼ tsp Cayenne

Directions:

1. Dredge an 8 oz portion of prepped Calamari rings and tentacles in ¼ Cup of seasoned flour.  Sift or shake off the excess flour.  
2. Place in a 360F fryer for 1 minute (or until 145F). Drain on a Paper Towel. Season with salt and pepper, to taste.
3. Place the hot Calamari in a mixing bowl with 1 tsp of Cajun seasoning and toss with a rubber spatula until the Calamari is coated evenly.
4. Plate, top with 2 tsp of green onions and serve with a 2 oz portion of Creole Remoulade.