Calamari

I also like to put a nice smear or additional small dipping bowl of the chili garlic sauce for dipping. (I like to dip the calamari in both.)

Slice the calamari tubes into rings about 1/4 inch wide.

Pour the club soda into a medium bowl, place the calamari rings in the club soda, and stir until all are submerged. Let sit for 10 minutes.

Meanwhile combine the flour, salt and pepper, and 1/2 teaspoons red pepper; toss until combined.

In a small bowl, combine the mayonnaise, remaining 1/4 teaspoon red pepper, lemon, Worcestershire and chili garlic sauce. Stir well and set aside.

Drain the calamari, blot dry.

Dredge the calamari, one at a time, in the flour mixture and set on a plate until ready to fry.

Heat your fryer to 375 degrees. Once ready, place half of the calamari into the basket and fry for about 1 1/2 to 2 minutes or until golden. Don’t overcrowd. When you pull them out, place them on a paper-towel-lined plate and blot gently. Repeat.

This serves 4 as an appetizer.

Hope you enjoy it as much as I do!