The Atlanta Journal-Constitution
J. ALEXANDER’S CALAMARI WITH MARINARA SAUCE
Vegetable oil, for frying
1/2 pound calamari tubes, cut into 1/4- inch
rings
1 tablespoon Cajun seasoning
1/4 cup Calamari Batter ( see recipe)
1/2 cup Breading ( see recipe)
1 tablespoon grated Parmesan, for garnish 1 teaspoon chopped fresh parsley
1 lemon wedge, for serving
1/2 cup homemade or store- bought
marinara sauce, for serving
1/2 lemon, for garnish
In a Dutch oven, add oil to a depth of at least two inches. Heat to 350 degrees.
In a medium bowl, toss calamari tubes with Cajun seasoning. Add batter and toss until well- coated.
Put breading in a pie plate. Move calamari from bowl to pie plate and toss until well coated. Shake off excess breading as you move calamari to hot oil. Do not crowd Dutch oven. Cook 45 seconds or until golden and crisp. Drain and keep warm. Continue until all calamari is cooked. Arrange calamari on serving plate and garnish with Parmesan and parsley. Squeeze juice from lemon wedge over calamari. Serve with hot marinara sauce and lemon.
Serves 1.
Per serving:
627 calories ( percent of calories from fat, 47), 41 grams protein, 40 grams carbohydrates, 2 grams fiber, 32 grams total fat ( 6 grams saturated), 333 milligrams cholesterol, 1, 213 milligrams sodium.
CALAMARI BATTER
1 tablespoon self- rising flour 1 tablespoon cornmeal
⅛ teaspoon ground thyme
⅛ teaspoon sea salt
⅛ teaspoon pepper
⅛ teaspoon granulated garlic ⅛ teaspoon cayenne pepper 2 tablespoons water
In a large bowl, whisk together flour, cornmeal, thyme, salt, pepper, garlic and cayenne. Whisk in water until well blended.
Makes ¼ cup.
Per teaspoon:
6 calories ( percent of calories from fat, 0), trace protein, 1 gram carbohydrates, trace fiber, trace total fat ( no saturated fat), no cholesterol, 28 milligrams sodium.
BREADING
1/2 cup self- rising flour
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
Whisk all ingredients together in a small bowl.
Makes ½ cup.
Per teaspoon: 10 calories ( percent of calories from fat, 3), trace protein, 2 grams carbohydrates, trace fiber, trace total fat ( no saturated fat), no cholesterol, 31 milligrams sodium.