Calamari with Habanero Hot Honey

This deep fried, crispy calamari is the perfect appetizer to kick off your favorite meal. Learn how to make this delicious seafood dish in just 7 minutes. While calamari is often served with marinara sauce or a sweet chili sauce, I serve my calamari with Habanero Hot Honey; the perfect condiment!

Habanero Hot Honey: https://youtu.be/qmws3Q9EyGw

Ingredients:
1 Pound of Calamari
2 Cups of Buttermilk
2 Brown Eggs
Flour
Corn Starch
Salt
Pepper
Onion Powder
Parsley
Lemon Wedges
Habanero Hot Honey
Vegetable Oil or Peanut Oil for Frying

Habanero Hot Honey Ingredients:
3 Habanero Chile
1 Lb. Raw Honey
1 Fresno Chile
_______________________________________
0:00 Intro
0:44 Marinading your Calamari
1:36 Seasoning your Flour & Breading your Chicken
3:53 Frying your Calamari, Plating, Garnish
6:09 Final Product and First Bite

Hey y’all welcome back Vince here today we’re going making crispy fried crunchy calamari an all-time favorite appetizer and the top it off we’ll be dipping in some amazing Habanero hot honey dipping sauce so if you haven’t already watched that video on how to make this amazing condiment I’ll put a link in the

Description below let’s learn how to make perfect crispy fried calamari I’m going to show you everything you need to make absolutely perfect calamari and to top it off I have this amazing in condiment that’s just sweet spicy hot and is going to be perfect for our calamari friends if you

Haven’t already ask that you like this video give it a thumbs up subscribe to the channel I make new videos every Thursdays and Sundays okay let’s get our marinade ready for our calamari to start I got two brown eggs I’m going to crack them into a bowl all right now that we got

Our two eggs in here we’re going to whisk them on up next we’re going to add a little bit of salt and last but not least we’re going to fill this bowl up with buttermilk after you fill the bowl with buttermilk you’re going to whisk it with your egg and your

Salt keep whisking till you get a smooth creamy like consistency next we’re going to grab a pound of calamari and we’re going to drop it in our butter milk all right guys now that we got our calamari marinating in our butter milk in our egg we’re going to throw this in

The fridge ideally overnight but at least a couple of hours whatever time you got all right guys our cumar has been soaking in our buttermilk overnight so it’s time to get to fry in so we’ve given this a whole night in the buttermilk and the Egg so it’s nice and

Tender it’s ready to be crispy and crunchy and man oh it’s going to be good so I got just a couple of things here I got a bowl of flour that we’re going to dredge our calari in I got a little bit of cornstarch that we’re going to add to

The flour I got a seasoning mix of salt pepper garlic powder and parsley that we’re going to add to the flour and then last but not least we have some salt and some Parmesan regano cheese that as soon as that calore comes out we’re going to hit it with a little

Bit of extra flavor so let’s get to it to make things easy on myself I threw all my seasonings into one bowl so this is parsley salt pepper and garlic powder we’re going to get that in there we’re going to add 2 tbspoon of corn starch

We don’t want to go overboard with the cornstarch but a little bit of cornstarch is going to give us a little bit of extra crisp now once we got everything together we’re going to whisk it on up all right so we got a three-part station with our calamari that’s been in

Our buttermilk our seasoned flour and then a rack to rest everything on so I’m just going to grab a few pieces at a time uh we don’t want a crazy amount of Buttermilk but a little is going to be fine we’re going to drop it in that seasoned flour

We’re going to give it a good coat make sure it’s uh covered like that then once we get it nice and covered we’re going to throw it on our rack and look we want all of our calamari rings to be fully covered on the inside and the

Outside all right and before long you’re going to have perfectly breaded calamari ready for the deep fryer so you can do this the night before you can actually do this ahead of time throw it in a plastic bag and throw it in the freezer but the best result is going to be if

You do it and immediately throw it into your fryer so that’s what we’re going to be doing today and you don’t want to go too heavy on the breading you really want the calari to shine so definitely don’t double breed this or do anything crazy like that do one layer you know it

Doesn’t have to be super thick and caked on we want that calamari to shine all right guys we got some vegetable oil nice and hot you can also use peanut oil for this if you want so this is gonna be super quick it’s going to take one two

Minutes maybe so we’re just gonna scoop on a bunch of this calamari like this and submerge in the oil and you want to be sure not to overcook your colar if you do it’ll be all nasty and chewy so keep a close eye on it don’t go nowhere and you see once

It’s about done it’s going to kind of float to the top like that see this was pretty pretty full so you know it’s going to kind of do that anyway so we’re just looking for a little bit of a darker color but not too long we’re

Going to give this another 30 45 seconds and that’s all she wrote all right y’all it’s been about 2 and 1 half 3 minutes that our column Mar’s been frying so we’re going to slowly but surely start to layer it on out and what we’re going to

Do is we’re going to use a paper towel just like that so so now don’t rush this but you know we don’t want to leave it in there too long cuz we really don’t want it to uh overcook all right y’all as you can see we got our uh our three-part station you

Know we got our garnish we’re going to Salt it up next we’re going to come over the top with a little bit of Parmesan regano cheese and not everyone does this but man it’s the way to go all right we got our seasoned colam Mario on a plate we got some Habanero

Hot honey on our plate next we’re going to add some lemon wedges and then last but not least just a little bit of uh Italian part Pary for garnish and that’s how you make calamari that’s sure to turn heads it’s crispy it’s crunchy we got some lemon and some

Parsley that really make the plate pop and man it’s going to be delicious all right I’m going to be honest with you this is the best part so I’m going to start by grabbing a little bit of lemon and I’m going to kind of lemon as I go

But I’m going to try a little bit by itself and then with the Habanero hot hone the salt the parmesan people used to have this with marinera maybe sweet chili but you hit him with some of this a little bit of that forget about thanks for watching I hope to earn

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