Paul Delios's Deep Fried Calimari

Calimari Directions

Preheat a fry kettle with Crisco shortening to 375 degrees.

Drain 1 cup of calamari at a time, and toss in the breading mixture, coat well.

Shake off excess breading and load the fry basket with the coated calamari, submerge inthe oil and cook for about 2 minutes or until a light golden brown, drain well and drizzle with Sweet chili sauce.

For the Calimari

2 pounds calamari rings and tentacles
1 quart buttermilk
Soak 6 hours to overnight

For the breading:

1 cup semolina
1 cup all-purpose flour
1/2 teaspoon of each salt and pepper

Sweet Chili Sauce

20 Aleppored chilies
          or
10 Francochilies (red jalapenos)
2 red Bell peppers
1/4 cup pickled crushed red pepper in the jar
1-1/2 cups plain sugar
1/2 cup confectioners’ sugar
1/2 cup wild thyme honey
1 cup Red Wine Vinegar
1/2  cup water
Zest of one lemon and juice
10 cloves of finely minced garlic