We think they’re tastier than their fried clam roll cousin and we’ve made them lighter by shallow frying in a skillet rather than a deep-fat fryer. It takes just a minute to crisp them up in the oil then into the bun they go with a generous slather of caper mayo. The crunchy red cabbage slaw on the side is a refreshing counterpoint. Cook, relax and enjoy!
What you’ll need:
9-11 oz red cabbage (¼ large cabbage)
1 oz scallions
1 ½ tablespoons apple cider vinegar 0.9 oz
10 oz squid, rings and tentacles
¼ teaspoon cayenne pepper 0.035 oz
1 tablespoon capers 0.5 oz
2 tablespoons mayonnaise (1 oz)
1 lemon (4 oz)
0.5 oz fresh parsley
2 potato hot dog buns 4 oz
A neutral oil such as vegetable, canola or safflower oil
freshly ground black pepper
1 large egg
Finely slice cabbage into ribbons. Remove root end from scallions then thinly slice on the bias. Toss cabbage and scallion with vinegar and 1 tablespoon oil. Add ½ teaspoon sugar, ½ teaspoon salt and a few grinds of black pepper.
Beat egg in a bowl. Rinse and pat dry calamari then add to bowl with egg. Combine ½ cup flour, ½ teaspoon salt, ½ teaspoon freshly ground black pepper and cayenne pepper in a separate bowl.
Make caper mayonnaise
Finely chop capers and mix with mayonnaise. Cut lemon into wedges. Remove parsley leaves from stems.
Preheat broiler with rack 6 inches from heat source. Place buns on rack and broil until toasted, turning occasionally, about 2 minutes.
Heat ½ cup oil in a large skillet over high heat. Drain calamari from egg and toss to coat in flour mixture. Remove from flour, shaking off excess. Add calamari to hot oil and cook, tossing constantly, until golden, about 1 minute, adding parsley in the last few seconds. Using a slotted spoon, transfer squid and parsley to a paper towel-lined plate.
Squeeze lemon half over calamari. Spread caper mayo on one side of toasted buns. Divide calamari between the buns and serve with cabbage slaw and lemon wedges. Enjoy!
Suggested Sips: A fresh summer beer like a pale ale