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Calamari Caesar
Ingredients
Oil for frying
3 large heads Romaine lettuce
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon Southern Secrets Kickin’ Cajun® Seasoning
4 pounds squid, bodies cut into 1/2-inch wide rings
1 1/2 cups shredded Romano or Parmesan cheese
1 (5.5-ounce) box Italian-style croutons
Caesar dressing to taste
Directions
Rinse lettuce well with cold water; shake off excess. Cut off core and tear lettuce into
bite-size pieces. Rinse again with cold water; spin lettuce dry with a salad spinner or
pat dry with paper towels. Cover and chill. Preheat oil to 400º F in electric fryer or
350º F in propane fryer. Combine cornmeal, flour and Southern Secrets Kickin’ Cajun Seasoning; stir well with a whisk. Place squid rings in a large bowl and sprinkle with cornmeal mixture; toss well. Fry a handful at a time for 3 minutes or until golden. Remove from hot oil and drain on paper towels. In another bowl combine lettuce, cheese and croutons; drizzle with desired amount of Caesar dressing. Toss well. Divide salad onto 12
plates; top with hot, fried calamari.
Serves 12.
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