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  • 6
  • 45m

Fried Calamari with Spicy Sunset Cocktail Sauce

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Fried calamari with fresh lemon wedges was probably my favorite thing to order when dining out until I discovered that it could be easily made at home.

Sometimes I serve it with something creamy like Spicy Sunset Cocktail Sauce or good old-fashioned store-bought Marinara sauce. If you want to lower the calories, fry the calamari for half the time and then bake them in the oven at 400 degrees for a few minutes until they are crispy. Also use low-fat mayonnaise.

Instructions:
  • First prepare the Spicy Sunset Cocktail Sauce.
  • In a bowl combine the ketchup and horseradish together and mix until well combined.
  • Gold’s is an excellent brand.
  • You might want to add in more horseradish, just taste the sauce until it gets to the flavor and consistency you like.
  • Next mix in the mayonnaise and a few shakes of Tabasco sauce.
  • Sometimes I like to add in even more mayo just to make it creamier.
  • This is up to you.
  • Set aside.
  • Now prepare the Calamari.
  • Heat the oil to 350 degrees when measured with a candy thermometer in a medium-sized deep pot (or use frying equipment).
  • In a bowl combine the flour, seafood seasoning, salt, and pepper.
  • Dredge the squid in the mixture.
  • Fry the squid in the hot oil until crispy, about 3 minutes.
  • Transfer with a slotted spoon to a paper-towel-lined plate.
  • Sprinkle with parsley and serve immediately with lemon wedges and the Spicy Sunset Cocktail Sauce.
  • Note about Frying:Take care as the oil temperature will vary during the process. Make sure you regulate it as best you can. Also oil can splatter so always use a deep pot and never hoover over the oil.
Ingredients:
  • For the Spicy Sunset Cocktail Sauce:
  • 1 cup store bought ketchup
  • 4 heaping tablespoons of prepared horseradish
  • ½ cup store-bought Mayonnaise (can use low-fat)
  • dash of hot sauce, such as Tabasco
  • For the Calamari:
  • 4 cups vegetable oil or some other nonflavored oil for frying
  • 2 cups all-purpose flour, for dredging
  • 2 tablespoons seafood seasoning, such as Old Bay
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds squid, cleaned, body cut into rings, and tentacles quartered
  • 1 tablespoon finely chopped flat leaf parsley
  • 8 lemon wedges
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