Pepper Calamari #TastyTuesdays | CaribbeanPot.com

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can provide a crispy texture.

calamari

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp is lower in calories and fish can be more affordable.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point while vegetable oil is often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar flavor and vinegar is often less expensive.

Wash the frozen calamari rings with lemon juice and cool water, then strain.

Cover the calamari with buttermilk and refrigerate for 1-2 hours.

In a bowl, mix 1 cup of all-purpose flour and 1/2 cup of corn starch, adding fresh ground black pepper.

Chop 6 cloves of garlic, 1/4 of a large orange bell pepper, and 1 large red bell pepper into small pieces.

Chop 3 scallions and cut green scotch bonnet peppers into large pieces, including seeds and white membrane.

After 1-2 hours, drain the calamari and toss it in the flour and corn starch mixture, mixing well with hands.

Shake off excess batter and place the calamari on a sheet pan.

Heat vegetable oil in a deep pan and fry the calamari in batches until golden brown, about 10 minutes total.

Remove the calamari and place on a wire rack to drain excess oil, avoiding sogginess.

In a wok, heat a couple tablespoons of the same oil used for frying, then add garlic and sauté until fragrant.

Add the chopped bell peppers and scallions, cooking until softened and fragrant.

Toss the fried calamari into the wok with the sautéed vegetables and mix well.

Serve with fresh lemon juice.

Cooking Techniques

Equipment Needed

Spice Level: