Gaetano Carbone discovered fried calamari at Leon's restaurant in New Haven, Connecticut. In order to get the recipe for his own restaurant from Leon's chef, Guy swapped him his recipe for eggplant. It remains a huge favorite at Carbone's in Hartford.
Recipe Source: Carbone's
Preparation Time: 5
Cook Time: 3
4 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon salt
1 teaspoon pepper
1 pound calamari, cleaned and julienned
1 cup milk
- Combine the flour, sugar, salt and pepper in a bowl.
Dip the calamari strips in the milk, then separate them on a strainer. Dust the strips with the seasoned flour.
Fill a heavy sauce pan with vegetable oil to about 4 inches up from the bottom. Heat the oil on the stove to 350 degrees, keeping a thermometer in the oil to prevent overheating.
Fry the calamari 2-3 minutes. Drain on absorbent paper. Sprinkle with seasoned salt and serve immediately.