Ingredients:
Calamari
1 1/2 pounds calamari tubes and tentacles
1/2 cup all-purpose flour
1/2 cup white rice flour
1/4 teaspoon cayenne
1 teaspoon kosher salt
Vegetable oil for deep frying
1/2 cup all-purpose flour
1/2 cup white rice flour
1/4 teaspoon cayenne
1 teaspoon kosher salt
Vegetable oil for deep frying
12 to 14 corn tortillas* (5 to 6 in.), warmed
Fried Caper & Orange Slaw
3 tablespoons olive oil, divided 1/4 cup capers, patted dry
2 oranges, peeled, quartered lengthwise, and sliced crosswise
1/2 cup slivered red onion
1/8 teaspoon cayenne
2 teaspoons lemon juice
1 tablespoon olive oil
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1/2 cup small mint leaves
Directions:
Calamari
Preheat oven to 200°. Cut calamari tubes into 1/2-in. rings; pat calamari mostly dry. Mix flours, cayenne, and salt in a bowl.
Heat 1 1/2 in. oil in a 5- to 6-qt. pan over medium-high heat to
380°. Toss one-quarter of calamari at a time in flour to coat, shaking
off excess. With a slotted spoon, lower calamari into oil and cook until
golden (adjust heat to maintain 380°), 2 to 3 minutes per batch.
Transfer to a paper towel-lined baking sheet. Keep warm in oven as you
fry remaining calamari.
Fried Caper & Orange Slaw
Heat 2 tbsp. oil in a small saucepan over medium-high heat. Add
capers and sauté until pale golden, 3 minutes. Transfer to paper towels.
In a bowl, combine oranges, onion, cayenne, lemon juice, remaining
1 tbsp. oil, and salt. Just before serving, stir in lettuce, mint, and
capers.
Assembling
Smear each tortilla with about 1 tbsp. tartar sauce, then fill with calamari and slaw. Add more sauce if you like.
