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Serves
4 to 6 as an appetizer
Author Notes
Whenever I hear the phrase "roadhouse style", I immediately think of frogs legs, breaded, flash fried and then tossed in lemon garlic parsley butter. It may be a Michigan thing because so many restaurants have it on the menu. I love simply fried calamari served with almost any kind of dipping sauce, but thought a ramped up roadhouse version might taste great.. —inpatskitchen
Ingredients
- Garlic lemon sauce
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1 tablespoon
olive oil
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3
cloves crushed garlic
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3 tablespoons
butter
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juice of 1/2 lemon
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1/4 cup
minced parsley
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1
medium tomato, seeded, cored and finely diced
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1 tablespoon
capers, drained
- For the squid
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1 pound
squid, tubes sliced in 1/2 inch rings, tentacles left whole ( or just use tubes if you like) Pat the squid dry with paper towels.
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2/3 cup
AP flour
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1/3 cup
rice flour
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
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peanut or vegetable oil to fill a large frying pan with about an inch of oil
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salt and pepper to taste for serving
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juice of 1/2 a lemon for serving
Directions
- Garlic lemon sauce
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Gently saute the garlic in the olive oil until just fragrant. Don't let it brown.
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Add the butter and let it melt slowly over low heat.
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Add the tomato ,capers, parsley and lemon juice. Keep warm while preparing the squid.
- For the squid
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In a plastic or small paper bag, combine the flours and salt and pepper.
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Add the squid and shake in the flour until well coated.
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Empty the bag of squid into a dry colander set in the sink and shake off excess flour.
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Fry the squid in hot oil, in batches if necessary, for about 3 minutes , turning them with a spider or slotted spoon about halfway through.
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Remove the fried squid to paper toweling to drain briefly. ( If doing this in batches, keep the first batch warm in a 300F oven)
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Place the squid in a serving dish, drizzle with the warm lemon garlic butter, salt and pepper to taste. Squeeze the juice of the 1/2 lemon over all. Serve immediately!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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