Boldly Fried Calamari* Steaks
Delight in the tantalizing combination of our Boldly Fried Calamari* Steaks with Chili Sauce. These steaks boast a delicate, melt-in-your-mouth quality, while the chili sauce adds a tangy and spicy kick.
Ingredients
- 1 lb Boldly Calamari* Steaks
- 1 cup all-purpose flour
- Half a zucchini, diced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 small chili pepper, seeded and minced
- Lime wedges, for serving
- Chopped fresh mint and jalapeño peppers, for garnish
- Vegetable oil, for frying
Instructions
- 1.
Thaw Boldly Calamari* Steaks in the fridge overnight (approx. 8 hours).
- 2.
Fill a medium-sized pot with water and boil the thawed Calamari* Steaks for 3-4 minutes. Drain & set aside.
- 3.
In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder.
- 4.
Heat the vegetable oil in a large skillet over medium-high heat.
- 5.
Press the Calamari* Steaks in the flour mixture to coat, shaking off any excess.
- 6.
Once the oil is hot, carefully add the Calamari* Steaks in batches, and fry until golden brown, about 2-3 minutes.
- 7.
Using a slotted spoon, transfer the fried Calamari* to a paper towel-lined plate to drain excess oil.
- 8.
Dice up the zucchini into very small pieces, and fry in vegetable oil until cooked. Once cooked, remove from the pan and set aside.
- 9.
To make the chili sauce, mix together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and minced chili pepper in a small bowl.
- 10.
Garnish the Calamari* Steaks with chopped fresh mint, jalapeños, and the zucchini.
- 11.
Serve the Boldly Fried Calamari* Steaks with the chili sauce on the side, along with lime wedges for squeezing over the top.