Fried Calamari and Fennel Salad

I love calamari and it isn't difficult to make. However it is a little time consuming to clean. I was fortunate to learn this from my chef at Vincenti. One day I'll do a step-by-step with photos or a video. Until then see if your fish monger can take care of it for you. I've never used it, but I think frozen calamari is sold already sliced into rings.

After the squid is cleaned and sliced I soak it in a bath of whole milk with a little salt and a crushed clove of garlic. Refrigerate until you're ready to cook. Heat a pot filled with oil 1/2 way up the side of the pot. I like to use a thermometer and bring the oil to about 375F. I mix together 1 part cornstarch to 3 parts flour. Grab a handful of calamari from the milk and add it to the flour mixture - coat the calamari well and then shake off the excess flour. When the oil is hot add the calamari to the pot, give it a gentle stir so it doesn't clump into one mass of calamari. Remove from the oil when golden brown. Place on a sheet pan with a rack...give a taste for seasoning (a little salt or old bay or cayenne for a kick seasoning could be added to the milk too) and serve. The boys really enjoyed the crunchy, chewiness of the calamari!

I also made a fennel salad with shaved parmigiano reggiano. Thinly slice fennel. Place in a bowl. Season with a little salt, pepper and olive oil. Plate up and add shaved parm on top.

A little leftover pasta and dinner was served!