Made with AI
Sicilian Fried Calamari Ceviche
Ingredients
- cleaned calamari rings400 g
- lemon1 medium
- orange1 medium
- red chili1 small
- fresh basil2 tablespoons
- all-purpose flour100 g
- large eggs2 large
- cornmeal100 g
- sunflower oil500 ml
- Sicilian cocktail sauce120 ml
Instructions
- 1
Zest and juice the lemon and orange into a large bowl. Finely slice the red chili and add it to the bowl along with the chopped fresh basil.
- 2
Add the cleaned calamari rings to the citrus mixture, toss well, and let marinate in the refrigerator for 20 minutes.
- 3
In three separate shallow bowls, place the flour, beaten eggs, and cornmeal.
- 4
Remove the calamari from the marinade and pat dry with paper towels.
- 5
Dredge each calamari ring first in flour, then dip in the beaten eggs, and finally coat with cornmeal.
- 6
Heat the sunflower oil in a deep pan to 180°C (350°F).
- 7
Fry the coated calamari rings in batches for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
- 8
Arrange the fried calamari on a serving platter. Drizzle with a little of the reserved citrus marinade and garnish with extra basil if desired.
- 9
Serve immediately with Sicilian cocktail sauce on the side for dipping.
