Tuesday, October 21, 2008

Calamari Steaks - SUPERB!

This recipe provided, hands-down, the most fantastic Calamari steak eating experience of my entire life including all the restaurant recipes I have tried. I would make this again in a heartbeat and the Calamari was even from frozen not fresh. So....here goes!

Makes 2 steaks. Just increase the recipe accordingly for more.

2 TBSP olive oil
6 TBSP all purpose flour
1/2 cup Parmesan (the real stuff...not the "sawdust in a can" stuff)
Black pepper (just a tad)
1 egg (large)
1 TBSP water
2 Calamari Steaks (frozen ok but thaw before using)

Heat oil in heavy skilled until hot but not smoking (medium-high heat). A good test if the oil is ready is to flick a drop of water on it. If ready, the water will pop. If not, it will sit on the oil.

Stir together flour, cheese, pepper, add some salt if you like, in a bowl (big enough to fit one steak in, flat). In another bowl (also big enough to fit one steak), mix the egg with the water.

Dredge one steak through the flour mixture, gently shake off excess, then dip heavily in egg mixture. Place in hot skillet and saute, turning, about 2 minutes per side or until fish is white and not pink all the way through.

Dredge and cook the second steak the same way.

These steaks were moist and tasty enough to eat with nothing on them. But, if you want a nice, light sauce, add some butter and lemon juice and capers to the skillet after the last steak is cooked. Pour off any fat first. Lower the heat and cook until the butter melts then pour over the steaks. Enjoy!!

Thank you to epicurious.com for the foundation of this recipe...

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