Salt and pepper calamari is a crispy fried squid dish seasoned with salt, pepper, and chili. Crunchy outside, tender inside, and served best with lemon or dipping sauce. Ingredients: Squid rings, ...

In a frypan dry roast salt and pepper over moderate heat. Cool and grind the salt and pepper then mix with rice and flour. Whip egg whites in a separate bowl. Heat oil in a wok or heavy based fry pan.

Yields 6-8 servings. Recipe is by Teresa Day. 1 cup whole milk plus ¼ cup milk 4-6 cups oil for frying (I used vegetable oil.) 1 pound cleaned squid, cut into rings 2 eggs ¼ cup all-purpose flour 1¼ ...

cottonseed oil for frying in a wok or deep pan (You will need enough oil to fully submerge the calamari — about 1 litre) To pickle the Hana Tsunomata, combine the pickling mix. Rehydrate the Hana ...

If you're looking for some delicious new dishes to try in your home, check out these two from the Giant Eagle Market District! In a large saucepan, melt the butter. Add the flour to the butter and ...

This recipe comes from How to Roast a Lamb: New Greek Classic Cooking (Little, Brown) by Michael Psilakis. This is the Greek take on fritto misto, and you can add all kinds of things--vegetables, meat ...

This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try?

1. Soak calamari in 1 cup whole milk for 2 hours up to overnight. Drain. 2. Add oil to pan until it's 3 inches deep. Heat to 375 F. 3. In a shallow bowl, whisk eggs and milk together until smooth. 4.