Seafood

17499469_1498932063451735_4460118971084039130_nFried Calamari

Ingredients:

• 1 lb cleaned calamari, tubes cut into rings, and tentacles left whole

• juice of 1/2 a lemon

• 2 cups flour

• 1/2 tsp cayenne

• 1/2 tsp paprika

• 1 tsp salt

• 1/2 cup buttermilk or milk

• vegetable or canola oil, for deep frying

• marinara sauce, lemon wedges, or aioli, for serving, optional

Directions:

  1. Place the calamari into a bowl with the lemon juice, and let sit for 30 minutes. This will tenderize the calamari.
  2. Preheat frying oil to 375 degrees F, either in a deep fryer or a large cast iron pot, no more than 1/2 full.
  3. In a medium bowl, whisk to combine the flour, cayenne, paprika, and salt. Add half of this mixture to another medium bowl. Place the buttermilk or milk in a third bowl. Place the three bowls on the counter in the following order: spiced flour, buttermilk, and spiced flour.
  4. Remove the calamari from the lemon juice, then dredge each piece in the flour, shaking off any excess, then into the buttermilk, shaking off the excess, then back into the second bowl of flour. Repeat this process with all the calamari.
  5. Fry the calamari in batches for about 3 minutes total, until golden brown. Then drain on a paper towel and immediately salt the calamari generously so the salt sticks. Serve with marinara sauce and lemon wedges, if desired. Enjoy!

 

All photos and content on this page are property of Haute Cuisine Forever and Always (unless otherwise noted) , please do not redistribute in any way without contacting me for my permission. Thank you in advance!


 

salmonSkillet seared Teriyaki Salmon Fillet

Ingredients:

• 2 cups of Trader Joe’s san soyaki sauce

• 2 salmon fillets

• Sesame seeds

• 2 tbsp butter

Directions:

  1. Put salmon fillets in a baggie or container and pour in your teriyaki, marinate anywhere between 1 hour to overnight in the fridge. (I prefer to marinate mine over night)
  2. Preheat your oven to grill/broil settings on medium-high heat.salmon2
  3. Place butter in an oven-proof pan/skillet (or a normal frying pan if you don’t have one). Cook over medium heat, swirling pan occasionally and stirring continuously for about 3 minutes, or until the foam settles; the butter begins to change in color to golden brown and has a nutty fragrance.
  4. Add the salmon steaks to the butter in the pan; sear each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden.
  5. Flip each fillet and transfer the pan to your oven to broil. Grill the fillets for about 6 minutes.
  6. To serve, season with salt to taste, and top with sesame seeds.

I served my fillets with roasted himalayan pink salt asparagus, brown butter soy sauce brown rice & garnished with lemon slices

All photos and content on this page are property of Haute Cuisine Forever and Always (unless otherwise noted) , please do not redistribute in any way without contacting me for my permission. Thank you in advance!


…more coming soon!