"On a trip to Longboat Key in Florida, my fiancé and I ate at Pattigeorge's," writes Wendy J. Harbart of Forest Hills, New York. "The five-spice calamari was out of this world."
Recipe information
Yield
Makes 4 to 6 appetizer servings
Ingredients
Dipping sauce
Calamari
Preparation
For dipping sauce:
Step 1
Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
For calamari:
Step 2
Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
Step 3
*Available in the Asian foods section of many supermarkets.
Step 4
**A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
