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Ingredientes
- 1 lb Grande Calamari fillet
- 1 x Egg
- 1 tsp Water
- 2 c. Breadcrumbs, made from French bread
- 1/2 tsp Dry parsley
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Vegetable oil
Direcciones
- Mix egg and water in a bowl. Combine breadcrumbs and herbs. Dip each fillet in the egg and then coat with bread crumbs. Fry fillet in a large, heavy frying pan in oil, extra virgin olive oil, and butter over medium heat. When fillets have browned, turn them over and brown the other side. Serve with lemon - garlic butter.
- The large Mexican squid were introduced into America in 1975. A temperature inversion off San Diego allowed waters from Mexico to drift north bringing with them Grande Calamari. They began turning up in the nets of America fisherman who were unfamiliar with the Monterey squid's larger cousin. As they have often done when the catch an unusual species, the area's fisherman brought their catch to, Tod Ghio of Anthony's Fish Grotto. Tod is a restaurateur and fish market operator know for his willingness to experiment with unusual varieties of seafood. He took some of the squid to his restaurant, cooked it and served the steaks to some of his patrons. It was, so they tell me, "tough as hell". But Tod didn't give up. He cut away 4 layers of skin and uncovered a fillet that, with a little tenderizing proved to be delicious. Today Tod's restaurants and many others serve Grande Calamari fillets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 1261 | |
| Calories from Fat 482 | 38% |
| Total Fat 54.53g | 68% |
| Saturated Fat 14.15g | 57% |
| Trans Fat 0.35g | |
| Cholesterol 217mg | 72% |
| Sodium 1726mg | 72% |
| Potassium 502mg | 14% |
| Total Carbs 156.5g | 42% |
| Dietary Fiber 10.1g | 34% |
| Sugars 13.77g | 9% |
| Protein 34.61g | 55% |
