Fried Calamari with Chipotle Citrus Sauce - SippitySup

Ingredients

• 2 clove garlic peeled and chopped
• 1 chipotle pepper with some of its canned adobo sauce (to taste)
• 1 lemon, juiced
• 1 orange, juiced
• 1 lime, juiced
• 1 tablespoon red onion, minced
• ½ teaspoon mustard seeds, lightly crushed
• ½ cup vegetable oil
• 1 pound fresh calamari tubes and tentacles, cleaned, rinsed and sliced
• 1 cup buttermilk
• 1½ cup ll-purpose flour
• 1 teaspoon parsley leaves, finely minced
• 1 teaspoon coarse salt, plus more for seasonong
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon cayenne
• oil for frying
• lemon wedges
• Anglela@spinachtiger 2 /23/2010 @ 6:40 am Rustic, elegant, delicious, one dish​.You could serve this to folks who don’t eat lamb and change their minds. Reply
• Lori Lynn 2 /20/2010 @ 8:16 am Hi Greg — congrats on Top 9! The dish sounds awesome! LL Reply
• Kitchen Butterfly 2 /18/2010 @ 11:07 am Loving this meatfest!!!!!!! And the photos are awesome.… Reply
• Chef E 2 /17/2010 @ 1:56 pm The bacon so delicately trying to escape, slipping out of your mise en place grasp! Love it! What great staging you do! Reply
• Benjamin Emmanuel / Let's Start Simple! 2 /17/2010 @ 2:10 am This just looks utterly delicous. I mean, rosemary and lamb is always a great idea. Reply
• Hannah 2 /16/2010 @ 7:18 pm Love the stories behind food! This looks so tasty. Reply
• Natalie 2 /16/2010 @ 2:06 pm Looks awesome… and so comforting for a cold winters night — great job. Reply
• Jenn 2 /16/2010 @ 11:41 am Wow, you seduced me into wanting lamb all of the sudden. That doesn’t happen to often either. Reply
• Greg Henry 2 /16/2010 @ 7:58 am You can get the pan in my Open Sky Shop! GREG Reply
• Greg Henry 2 /16/2010 @ 7:46 am Rose Marie may have done some ‘herding’ but she was no shepherd! GREG Reply