Recipe : Extra-Crunchy Calamari

Want to know the secret to exquisitely tender yet crunchy calamari? Start with a soak in buttermilk. This slightly acidic liquid gently tenderizes the squid, and since the buttermilk is extra thick, it helps the breading adhere to the rings, eliminating the need for beaten egg. For added crunch, you can’t beat cornmeal; its fine, pebbly grains fry up crispy. Serve with your favorite marinara.

Ingredients

• 1 pound cleaned squid, tubes cut into 1/2-inch-thick rings and tentacles left whole (about 2 cups), rinsed 
• 1 cup buttermilk 
• 3/4 cup all-purpose flour (about 3 1/4 ounces) 
• 3/4 cup corn flour (about 3 1/4 ounces) 
• 6 Tbsp. fine yellow cornmeal (about 2 1/4 ounces) 
• 2 teaspoons Old Bay Seasoning 
• 2 3/4 teaspoons kosher salt, divided Lemon wedges, for serving

Directions
Step 1 
Place cleaned squid pieces in a medium bowl. Pour buttermilk over squid, and toss to coat. Cover and chill at least 2 hours or up to 24 hours.

Step 2 
Meanwhile, pour canola oil to a depth of 1 3/4 inches into a Dutch oven; heat over high to 375°F.

Step 3 
Stir together all-purpose flour, corn flour, cornmeal, Old Bay, and 2 teaspoons salt in a shallow dish.

Step 4 
Working in batches, remove squid pieces from buttermilk, allowing excess to drip off. Dredge squid pieces in flour mixture, shaking off excess. Add to hot oil, and fry until lightly golden and crisp, about 45 seconds. Using a slotted spoon, transfer to a wire rack set over paper towels to drain. Let oil return to 375°F between batches. Transfer fried calamari to a large bowl, and toss with remaining 3/4 teaspoon salt. Transfer to a platter, and serve with lemon wedges.

Salmon Cakes with Buttermilk Dressing

Ingredients

• 1 1/4 pounds skinless salmon fillet
• 1/4 cup chopped fresh chives
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 7 tablespoons mayonnaise, divided
• 1/2 cup plus 2 Tbsp. panko (Japanese-style breadcrumbs)
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon whole buttermilk
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons fresh lemon juice (from 1 lemon)
• 1/2 teaspoon granulated sugar
• 1 head butter lettuce, torn
• 1/2 cup sugar snap peas, thinly sliced
• 1/2 cup thinly sliced radishes

Directions
 Step 1
Finely chop salmon on a cutting board; place in a medium bowl. Add chives, salt, pepper, and 4 tablespoons of the mayonnaise; stir to combine. Shape mixture into  8 (2 1⁄2-inch-wide) patties. Place breadcrumbs in a shallow dish. Place each patty in breadcrumbs; press to coat all sides.

 Step 2
Heat oil in a large skillet over medium-high. Add patties to skillet; cook until golden brown and internal temperature reaches 130°F, about 3 minutes per side. Remove from skillet.

 Step 3
Whisk together parsley, buttermilk, soy sauce, lemon juice, sugar, and remaining 3 tablespoons mayonnaise in a small bowl.

 Step 4
Divide lettuce, snap peas, and radishes evenly among 4 plates. Top each with 2 salmon cakes; drizzle with dressing.