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Cornmeal Calamari with a Lemon Dill Dip Recipe

Cornmeal Calamari with a Lemon Dill Dip
Source: lactantia

Ingredients

  • 1 ½ cups Lactantia® Lactose Free 2% Milk
  • 1 lb squid, cleaned, and cut into 1/3-inch rings. Tentacles cut in half if desired
  • ½ tsp salt

Dip

  • 2 tbsp Lactantia® Lactose Free 2% Milk
  • Half of an English cucumber, seeded
  • ¼ cup mayo
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill
  • ½ tsp salt

For Frying

  • Enough canola oil to fill a small deep fryer
  • 1 cup flour
  • 1 tbsp cornstarch
  • ½ tsp salt
  • 1 tbsp dried dill
  • 2 tsp paprika
  • 2 cup cornmeal, finely ground
  • 1, cut into wedges
PREP TIME
10m
COOK TIME
30m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • Place the squid in the Lactantia® Lactose Free Milk with the ½ tsp of salt and let marinate in the fridge for one hour.
  • Place the flour, cornmeal, cornstarch, ½ tsp salt, ½ tsp paprika and dried dill in a bowl. Mix together and reserve.
  • Preheat your deep fryer to 350°F.
  • Make the dip while fryer is heating up. Blend together the cucumber and Lactantia® Lactose Free Milk in a food processor. Mix in the mayo, lemon juice, dill, and salt; pulse gently. Reserve.
  • 1. In batches, take calamari out of the milk. Marinade and toss into the flour mixture.
  • Fry in the fryer for about one minute, until they are crisp and golden.
  • Serve with lemon wedges and dip.

Side Dishes

A recipe from lactantia

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