Early dismissal today due to a snowstorm so we had a bit of unplanned extra time in the kitchen as a family. We had planned on eating the make ahead from Sunday but decided it could wait until tomorrow. Tonight we were able to have a full two course meal with an appetizer and all. We had calamari and monk fish in the fridge so we thought a bit of fried calamari for an appetizer and the monk fish for dinner.
Calamari is super simple and think people should eat it ate home rather than just when they go out. In the summer, we marinate it with garlic and lime juice and then quickly grill it. Tonight it was fried. Simple recipe:
- 1.2 lb calamari (we just used bodies but I like the tentacles too) cut into rings
- 1/2 C flour
- 2-3 Tbsp Old Bay
Put the flour and Old Bay in a baggy and add calamari rings and shake up. Put about 1/4 inch of canola oil in a pan and fry about 2 minutes per side. Sprinkle with a little salt and serve. I drizzle a little Sriracha but you could do whatever you wanted.
For dinner we just used the same dredge as the calamari and fried it as well. Because, why not. I really like monk fish but make sure you remove the membrane as if you don’t it turns out super weird. I fried them turning a couple times to get all sides until an internal temperature of 140 degrees and then let rest for about 5 minutes. For the sides we did some beets sauteed with salt and pepper and some pink rice. As a special treat, my son was playing around with some flour, sugar, water, baking powder, and frozen corn. He really wanted to make a little dough and we threw it in the oil to see what would happen. Was a really nice pseudo corn doughnut. Cooked in a couple minutes. As with everything, I like to encourage experiments and just see what happens. He is now making some weird ice cubes as well.
Working Dad Cooks 