Prep Time 30m
Cook Time 5m
Ready Time 45m
Yield 4 servings

  • 1 cup unsweetened coconut milk
  • 1/4 cup chopped shallots
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons Asian-style fish sauce
  • 1 tablespoon chopped jalapeno pepper
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons chopped fresh ginger
  • 1/2 teaspoon minced fresh garlic
  • 1 pound cleaned calamari bodies and tentacles
  • 1 1/2 cups buttermilk
  • Crisco® Pure Vegetable Oil
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
Preparation Directions
  • Step 1Combine coconut milk, shallots, cilantro, fish sauce, jalapeno, lemon peel, ginger and garlic in blender container. Cover and process until smooth. Cover and chill.
  • Step 2Cut calamari tentacles into bite-size pieces. Cut body sections into 1/4-inch wide rings. Soak calamari in buttermilk 15 minutes.
  • Step 3Heat 2 inches oil to 350°F in large saucepan over medium-high heat.
  • Step 4Stir flour, salt and pepper in medium bowl. Drain calamari, discarding buttermilk. Toss in flour mixture to coat. Cook in batches in hot oil 45 to 60 seconds or until golden brown. Remove with metal slotted spoon. Drain on paper towels. Season to taste. Serve with sauce or toss in sauce before serving.
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