Buddy Valastro’s Fried Calamari

Ingredients for Calamari:
1 pound calamari, cleaned, bodies cut into rings, tentacle clusters left whole
1 cup buttermilk
1 teaspoon hot red pepper sauce, i.e. Crystal
1‑1/2 teaspoon fine sea salt (divided)
1‑1/3 cups Wondra flour
2/3 cup semolina flour
4 Tablespoons cornstarch, sifted
Oil for deep frying — peanut, canola, rice bran
Salt for finishing
Lemon Wedges

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Calamari Preparation Instructions:
1. Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.

2. Whisk together the Wondra flour, semolina and cornstarch in medium bowl.

3. In a large heavy-bottomed pot or deep fryer, pour in 3″ of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.

4. Gently place the calamari in the hot oil and fry until pale golden brown — about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.

Dipping Sauce Ingredients:
1 cup Hellman’s mayonnaise
2 Tablespoons hot chopper pepper hoagie spread (or more to taste)
2 minced scallions
1 Tablespoon fresh lemon juice
2 Tablespoons minced Italian parsley
Pinch salt

Dipping Sauce Preparation Instructions:
Whisk all ingredients together to combine well.

Optional:
Buddy’s Marinara Sauce

Ingredients:
2 28-ounce cans crushed tomatoes
2 14.5-ounce cans diced tomatoes in juice
1/4 cup extra virgin olive oil
2 plump cloves garlic, thinly sliced
1 teaspoon (kosher) salt
1 sprig fresh basil
1/2 cup fresh basil leaves, torn into small pieces

Buddy’s Marinara Sauce Preparation Instructions:
In a 3-4 qt. pot, heat the oil and garlic together. When garlic becomes pale gold and fragrant add the tomatoes, salt and basil sprig. Stir well to combine and bring sauce to a boil, then reduce to a simmer. Simmer sauce, 20-30 minutes, stirring occasionally until sauce has thickened and is richly flavored. Remove from heat, check for seasoning and stir in the torn basil leaves.