Ingredients:
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Directions:
Grind the rice in a blender until very fine. In a bowl, stir together the ground rice, semolina, flour, salt and pepper.
Slit the calamari bodies open so they lie flat. Place calamari (bodies and tentacles), fennel, onion and lemon in separate bowls. Toss each with enough buttermilk to moisten them.
Heat several inches of oil to 375 degrees in a deep fryer or wide, deep pot, like a wok.
While oil heats, drain the calamari, then place some of it in a strainer over a large bowl. Sprinkle generously with rice coating and shake; repeat until the calamari is well coated. Fry until golden brown and crisp, then transfer to a tray lined with paper towels. Season immediately with salt. Transfer to a low oven to keep warm. Repeat with remaining calamari, then drain, coat and fry the fennel, onion and lemon slices in the same way, working in batches and transferring them to the low oven as they are done. Do not crowd the fryer.
Put a generous pool of Two Mustard Sauce on each plate, then top with an assortment of fried squid, fennel, onion and lemon. |
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