Test Kitchen Favorite: Crispy Calamari with Greens and Miso Vinaigrette

Rice flour-coated calamari is pan-fried until lightly crisp, then drizzled with honey for a hint of sweetness.

This glorious dish is inspired by a meal Chef Elana recently ordered at a New York City restaurant. Rice flour-coated calamari is pan-fried until lightly crisp, then drizzled with honey for a hint of sweetness. Tossed with a refreshing mix of baby lettuce, carrots, cabbage, and peanuts, you’ll love this dinner for its varied textures, irresistible flavors, and elegant presentation.

Be sure to pat the calamari tubes dry with a paper towel so they don’t slip. Use a sharp knife or kitchen scissors.

To test if the oil is hot enough, add a drop of rice flour. If it sizzles immediately, it’s ready. It may take a few minutes to heat up. Lower the calamari into the pan carefully to avoid splatter and be sure to stand back. If you’re working in batches, note that later batches may cook quicker than the first since the oil’s already hot.

12 ounces calamari
2 tablespoons peanuts
½ cup rice flour
1 container pepper greens
2 packets honey, divided
1 tablespoon miso paste
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 cup shredded carrots
½ cup shredded red cabbage

¾ cup + 1 tablespoon canola oil
kosher salt
black pepper
large resealable plastic bag
12″ large pan

1. Prepare Ingredients
Rinse calamari, pat dry with paper towel, and cut tubes crosswise into ½- inch slices (see Recipe Tip). Roughly
chop peanuts.

2. Coat Calamari
In a large shallow bowl or resealable plastic bag, combine rice flour, ½ teaspoon kosher salt, and pepper as desired. Add calamari and turn to coat, then remove, shaking off excess.

3. Fry Calamari
Heat ¾ cup canola oil in a large pan over medium heat (see Recipe Tip). When oil is shimmering, carefully lower
calamari into pan in a single layer and fry, working in batches if necessary, until golden on outside and opaque, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain. Meanwhile, rinse baby lettuce.

4. Season Calamari
Drizzle 1 packet honey over fried calamari. Sprinkle lightly with salt.

5. Make Miso Vinaigrette
In a large bowl, whisk together miso paste, rice wine vinegar, and remaining packet honey. Whisking continuously, slowly add sesame oil and 1 tablespoon canola oil until fully combined. Stir in sesame seeds.

6. Plate Calamari
Add carrots, cabbage, crispy calamari, and baby lettuce to bowl with miso vinaigrette and toss to coat. Garnish
with peanuts, then pat yourself on the back and enjoy your meal.


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