Calamari

Yield: 1 uC appetizer (serves 12)

3 ea 8oz-packages of calamari (thawed)

1 ea red bell pepper, diced 1 ea green bell pepper, diced

1 ea large jalapeno, diced

kosher salt and black pepper

Dredge Mix:

1-1/2 c white rice flour

1 c cornmeal

2 Tbsp garlic powder

1 Tbsp onion powder

2 tsp paprika

1 tsp cayenne

Kosher salt and black pepper

Mix calamari and all diced peppers together in a bowl. Season with salt and pepper, set aside.

In a separate bowl, whisk together all ingredients for the dredge mix.

Working in batches, dredge the calamari/pepper mix in the flour before deep frying until golden brown and crispy. Immediately after frying, add a sprinkle of salt and a tiny squeeze of lemon. Serve with Sweet Chili Sauce.

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