yield: 4 servings
time: 20 minutes
active time: 5 minutes
1lb clean fresh squid with tentacles, bodies cut into 1/2 inch thick rings
1/2 cup 00 flour
1 1/2 tsp kosher salt
1/2 cup cornstarch
1/2 cup this little goat went to korea
4 Tbsp unsalted butter
pickled cilantro for garnish
Preheat a table top fryer or heavy dutch oven with at least 3 inches of oil, to 350 degrees.
Melt butter and Korea Sauce together and whisk to combine.
While the oil heats, mix 00 flour, cornstarch and salt together in a medium bowl.
Working in batches, toss the squid pieces into the flour mixture, shaking off the excess. Carefully fry in small batches for 1 – 2 minutes, until just turning golden brown. Remove from the oil and transfer to a wire cooling rack or paper towel lined sheet tray.
Use a large plate for serving and spread half the buttered Korea Sauce on the bottom. Top with fried calamari and drizzle remaining sauce over the top. Garnish with picked cilantro.