Chef Don’s Kitchen Recipe File  
RECIPE NAME: Crisp Herb Fried Calamari - Presentation Original Date:
DIRECTORY: Appetizers Hot 3/20/96
    Revision Date:


1 portion



calamari, sliced ¼", tentacles cleaned 4 oz wt    
Calamari Flour (see recipe Batters, Breading…) as needed    
Lemon Wheels (see recipe Procedures) 2 each    
Champagne Vinaigrette (see recipe Salad Dressings) spritz    
frisee, cleaned ½ oz wt    
red bell pepper curls 5 each    
Romesco Sauce (see recipe Sauces Cold) 1 fl oz    
Sherry Aioli (see recipe Sauces Cold) 1 fl oz    

Dredge calamari in seasoned flour. Coat all surfaces and tap off excess flour.

Fry squid 1 minute until crisp.

Spritz frisee with vinaigrette, place in upper left-hand corner of plate.

Place Romesco and aioli into jelly dish and set in middle of right side of plate.

Place squid in center of plate, sprinkle with bell pepper curls and stick lemon wheels into squid.