I love that blogging has opened my culinary world up to so many new cuisines, cooking styles, techniques, and ingredients. One of my most favorite food blogs to follow is Cooking in Sens. It’s author is an American lady who now lives in France. She has posted some amazing things (like today’s post- Traditional Oeufs en Meurette from Burgandy) that I have never heard of! All of her instructions are easy to read and free of excessive/useless instructions. She also posts some more traditional recipes like today’s recipe- Calamari with Chili Lime Mayo. In the past, I have tried to make restaurant quality calamari with disappointing results. When I saw this recipe, I knew that it would successful. Sens never posts a poor quality recipe. As you can see below, the calamari was crispy, crunchy, tasty perfection.
Calamari with Chili Lime Mayo
- 1 lb calamari rings
- 1/2 cup milk
- 1 egg
- 1/2 cup flour
- 1/4 cup bread crumbs
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper
- Oil (I used vegetable, Sens used peanut)
Beat the milk and egg together. Add the calamari rings and let sit for 5 minutes. Mix the flour, bread crumbs, garlic powder, paprika, salt and pepper in a Ziploc bag (makes clean-up super easy). Toss a few rings at a time in the flour mixture. Fry until golden brown. Drain on paper towels. Serve with the Chili Lime Mayo below.
Chili Lime Mayo
- 1/4 cup of mayonnaise
- 1 tsp of Vietnamese garlic chilli sauce
- Juice from 1/2 lime
- Lime zest from the 1/2 lime used above
Combine all ingredients and chill until ready to serve.