Calamari Steak Fries

Ingredients:

• 8 oz. Portico® Classic Calamari Steaks 4-6 – SUPC: 1535364, Thawed, rinsed, drained & cut into ¼-½ inch strips

Seasoned Flour

• 1 Cup flour
• 2 tbls cornstarch
• 1 tsp granulated garlic
• ½ tsp black pepper & ½ tsp white pepper
• ½ tsp onion powder
• ½ tsp cayenne
• Sea Salt & freshly cracked Black Pepper to taste

Egg wash

• 2 eggs, whisked with 1 TBLS of milk

Panko Breadcrumb Mixture: (Or Italian Pre-Seasoned Breadcrumbs)

• 2/3 cup Fine Panko Breadcrumbs
• 1 TBLS dried Parsley or Oregano
• Oil – Vegetable, Canola or Sunflower @ 360F
• ½ cup mixture of cabbages and carrots (slaw mix)
• 1 EA – Banana Pepper (Sweet or Hot)
• 2 EA – Lemon Wedges
• 3 oz – Thai Sweet Red Chili Sauce

Directions:

1. Prep the Calamari steaks, by rinsing, draining and patting them dry. Cut the steaks into ¼ – ½ inch strips.
2. Get 3 bowls for your breading process. In the first bowl, combine the ingredients for the seasoned flour. In the second bowl, whisk the egg wash together. In the third bowl, combine the panko and the dried parsley.
3. First, dredge strips into the seasoned flour; shaking off any excess. In small amounts, place them into the egg wash and then into the panko breadcrumbs. Pat the breadcrumbs onto the strips to help them stick. Place them on a side plate.
4. Heat your choice of oil to 360F. Once it reaches temperature, place the calamari strips into the oil and cook for approximately 1 minute, or until the panko has turned golden brown. (Minimum Internal Temperature = 145F)
5. Remove and drain on a paper towel; plate atop a ½ cup portion of slaw mix.
6. Serve with lemon wedges, sliced banana peppers and a 4 oz portion of Thai Sweet Red Chili Sauce.