Uncategorized Calamari fries with Homemade Cocktail Sauce

| Wednesday, 7 November 2012 10:00


Hey Hey, Rockstars! It’s time for a classic episode of Bitchin’ Kitchen and tonight NG and the gang show you how to do “fancy” on the cheap. Tune in to Cheap & Chic at 10pm ET for all the tips (and laughs) only the BK Crew can give ya. Then, whip up these super snazzy (and super thrifty) Calamari Fries with Homemade Cocktail Sauce.


Calamari fries:
1 lb fresh squid, cleaned
1 cup flour
Sea salt
Freshly cracked pepper
4 eggs, beaten
1 cup panko breadcrumbs
Canola oil for frying
Lemon wedges

Homemade cocktail sauce

1 cup ketchup
1 tablespoon horseradish, freshly grated
1 tablespoon smoked paprika
1 teaspoon lemon zest
1 lemon, juiced
1 teaspoon Worcestershire sauce
1 teaspoon cayenne pepper
Freshly cracked pepper

Ponzu mayo
3/4 cup mayonnaise
1 clove garlic, minced
3 tablespoons Asian chili sauce
2 tablespoon ponzu

Recipe tools
3 large bowls
Wire rack
2 medium bowls

Heat canola oil to 360˚F.

Making the calamari: Slice calamari against the grain, into strips. Dredge the strips in flour seasoned with salt and pepper, in beaten egg, then in panko. Fry for 20 seconds, until golden and crispy. Drain on wire rack.

Making the cocktail sauce: Into a bowl add ketchup, horseradish, smoked paprika, lemon zest, lemon juice, Worcestershire sauce, cayenne, and pepper. Mix.

Making the ponzu mayo: Into a bowl add mayonnaise, garlic, Asian chili sauce, and ponzu. Mix.

Place calamari fries in a glass and garnish with lemon wedge. Serve with dipping sauces in a shot glass.

These calamari are easy to make AND can feed a truckload of people, so no excuses! Tune in tonight at 10PM ET on Cooking Channel. Fry them up over the weekend and then snap a picture of your masterpiece before people shkoff them like savages! Post the picture on our Facebook group (or Tweet us) and we’ll add your picture to our weekly roundup, complete with mad props!

Sound good? You bet!

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