Author Notes: Whenever I hear the phrase “roadhouse style”, I immediately think of frogs legs, breaded, flash fried and then tossed in lemon garlic parsley butter. It may be a Michigan thing because so many restaurants have it on the menu. I love simply fried calamari served with almost any kind of dipping sauce, but thought a ramped up roadhouse version might taste great.. —inpatskitchen
Serves: 4 to 6 as an appetizer
Ingredients
Garlic lemon sauce
-
1
tablespoon olive oil
-
3
cloves crushed garlic
-
3
tablespoons butter
-
juice of 1/2 lemon
-
1/4
cup minced parsley
-
1
medium tomato, seeded, cored and finely diced
-
1
tablespoon capers, drained
For the squid
-
1
pound squid, tubes sliced in 1/2 inch rings, tentacles left whole ( or just use tubes if you like) Pat the squid dry with paper towels.
-
2/3
cup AP flour
-
1/3
cup rice flour
-
1/2
teaspoon salt
-
1/2
teaspoon black pepper
-
peanut or vegetable oil to fill a large frying pan with about an inch of oil
-
salt and pepper to taste for serving
-
juice of 1/2 a lemon for serving
Directions
Garlic lemon sauce
- Gently saute the garlic in the olive oil until just fragrant. Don’t let it brown.
- Add the butter and let it melt slowly over low heat.
- Add the tomato ,capers, parsley and lemon juice. Keep warm while preparing the squid.
For the squid
- In a plastic or small paper bag, combine the flours and salt and pepper.
- Add the squid and shake in the flour until well coated.
- Empty the bag of squid into a dry colander set in the sink and shake off excess flour.
- Fry the squid in hot oil, in batches if necessary, for about 3 minutes , turning them with a spider or slotted spoon about halfway through.
- Remove the fried squid to paper toweling to drain briefly. ( If doing this in batches, keep the first batch warm in a 300F oven)
- Place the squid in a serving dish, drizzle with the warm lemon garlic butter, salt and pepper to taste. Squeeze the juice of the 1/2 lemon over all. Serve immediately!
Photo by inpatskitchen