Fried calamari. Point Judith squid from McQuades Market in Westerly, RI., about 20 minutes from home. Deb and I both love fried calamari and some of the best comes from local waters. Here is a little photo trail of how it all happens. First, the meal (left over potato salad):
Next the source. As you can see, this is not a big ticket meal, but can be as good as fried scallops:
This stuff, as good as it is, is dirt cheap here, which always gets my attention. To my mind, cleaning it yourself insures that you get it as fresh as can be. I buy 1 1/2 pounds of squid and after it's cleaned, I end up with 3/4 pound, which is just about perfect for two.
Frankly, cleaning squid is a PIA at best, but worth the effort. Here it is cleaned and cut into rings:
Simply do the "shake and bake" thing in a plastic bag of seasoned flour and fry at 375 F a quarter pound at a time in peanut oil and pop each batch into a draining tray in a warm oven until they are all done. Serve with "Shelby" fries. I like kimchi tarter sauce, but tonight, Deb opted for marinara sauce.
HC
