OLD-SCHOOL Fried Calamari Recipe | Lefty’s Lobster & Chowder House

Lefty’s Popular Calamari Recipe! Crispy Fried Calamari with Chris & Gus
Join The Brooklyn Brothers as we get an exclusive, behind-the-scenes look at the kitchen of Lefty’s Lobster & Chowder House in Addison, TX! We’re hanging out with owners and long-time friends Chris and Gus, who share the secrets to their famous, perfectly crispy Fried Calamari recipe.

Lefty’s has been serving up authentic New England-style seafood since opening in 1995, and now you can learn their technique for making the most tender Calamari with the lightest, crunchiest coating—no rubbery rings here!
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Lefty’s Lobster & Chowder House: (972) 774-9518
• Address: 4021 Belt Line Rd, Addison, TX 75001
• Website: https://www.leftyslobster.com

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[Music] Welcome back to the Brooklyn Brothers Cooking Channel. Today, Chef Dom and I are doing something a little different. We’re over here at Lefty’s Lobster Chowder House. One of my favorite restaurants in North Texas. It’s a longunning, well- reggarded seafood institution right here in Addison, Texas with many accolades coming from the Dallas Morning News, the D magazine, and even has a excellent rating. All right, let’s come inside. All right, we’re here with the owner and longtime friend, Chris Papa George. Today, he’s going to show us how to make his popular fried calamar. And then stick around because he’s going to serve some of his East Coast favorites as well. All right, let’s get cooking. All right. Okay, we got a chef. He’s going to show you. There’s the There’s the chef back there, too. He’s chopping up the calamarada. That looks fresh. Very fresh. So what is it Chris that makes your calamari, you know, different from other restaurants? They said it is fresh. You know, I mean it basically we just dredge it in flour and fry it in some light oil and serve it with our manada sauce. It’s made the order really good. I’ve had it a few times. And the frozen you can never It’s just no matter what you do, it’s tough. So we never use frozen. We always use fresh bread. Tentacles. Very nice. That’s the best part. You don’t have this on the menu. Well, cuz it’s a sort of seasonal. Sometimes we get it, sometimes we don’t. That’s the thing about a seafood restaurant. If you go into a seafood restaurant, they have 30 different fish. You don’t want to eat there. How they moving all of that, right? The secret is empty your walking at the end of the night. And these guys get a delivery of seafood. I would say what? Six times a week at least. Definitely six. Most of the stuff live, lobsters, clams, oysters, muscles, crab in season, we do the scallops and the fish we get whole because you can’t tell it’s cut up already. You get a piece of fish, you don’t know what going on with that. That looks good. Beautiful. There you go. [Music] All right. So chef, what’s the uh secret of having years experience? I mean, is the oil hot? What temperature is that oil? Uh 375. What kind of oil is that? A vegetable oil. We don’t use peanut oil. What kind of flour? Yeah, just regular flour. Seasoning with uh granulated garlic and salt and cayenne and all bay. Nice. Nice. Okay. Perfect. All right. So, how long you let this cook about? Uh, maybe six. Six minutes. 5 minutes. It’s already hot enough to give my nice crispy side. See? Let me see that. Looking good. Beautiful. Is it ready? Oh, yes, they are. There you go. That’s the side order of marinana sauce. sauce is really nice. I love it. Let’s see. Check out that galamad. That’s how we say it in Italian. Galamad. Galam. All right. I’m hungry, man. Put it down to it. Got to have some of these tentacles, man. And we got some sauce right here, too. No, no double dipping. Thank you. Oh my god. So tender and fresh. Dip that in there. [Music] Wow. Tender. Delicious. Crisp. Crisp. You guys nailed it. Very, very good. I’ll take a bucket load. Here we go. Just sitting here. The dining room has a cozy vintage feel to it that really sets off a nice vibe. And the and the chefs are right behind them. Your crab fingers. Look at them crab claws. Oh wow. Beautiful fish. Beautiful, man. W That looks good. Nice job, guys. Oh man. Beautiful flounder with some mashed potatoes, green beans, avocados. Oh, New England style. Oh my god. Dude right here. That’s a beautiful lobster. That’s a perfect lobster. It’s about what? Two and a half, maybe three, almost three lbs. One lb Alaskan king crab legs. They’re unbelievable. They’re sweet like sugar. It’s my favorite thing. Yeah. Anyway, let’s check out these crab claws, man. Oh, man. Oh, this is the fraiablo right here. It’s got uh muscles, clams, uh shrimp, lobster. What else you got in here? Lobster, of course. Try some of this fish. This is flounder, guys. Uh Atlantic. The shrimp is amazing. This is wild pork shrimp, right? Yeah. It’s comes from the same area as the flounder. Nice. So fresh. This flounder. Is it delicious? Now, what is this called, Chris? This flounder here. What style is it? Almondine. Almondine. Oh, yeah. There’s lobster on there, too. Oh my god. Yeah. It’s kind of an old school presentation, but this is an old school plate. Almondine. You know, we like nut crust. We do pistachio crust, walnut pecans. So, when did you open this place exactly? Was it 95 or ’96? ’95. And we’ve seen a lot of changes here in the area. This used to be when we first opened, this was kind of the proving ground for corporate concepts. Oh. And they felt if you can make it on this street, then we can replicate it. Oh, yeah. And that’s because there’s a lot of restaurants in this town. When we opened, there were 200 in the three square mile area. Wow. Yeah. I remember coming, you know, when I first came to Texas, um, uh, Addison was the place to go if you want. This was default restaurant row, you know. Well, it kind of wrote, it’s kind of migrated. When we were kids, back restaurant was on Harry Hines in the 60s, 50s and 60s. Harry Hines was like Vegas. It was all ne all the way down the street. A lot of beautiful restaurants. Some of them are still there like Dunston’s. It’s been there for forever. But then that area got kind of rough. My dad sold his restaurant. Then the restaurant row kind of migrated around and by the time I moved back down here it was here in Addison. And originally I was going to open you know downtown uptown or something. And I had a friend named Mario Msina that had been an old Dallas restaurant tour and he had the Sarrento restaurant. Oh yeah. And he told me open north. He said go up north. He said it’s where the action is. So he knew a guy that used to be the mayor that owned this property and I’ve been here now 30 years. Wow. Yeah. And your family, you know, had opened their first restaurant in New York in 1910. Wow. Like 50 some odd years before I was born. And it rock and roll. And we did a lot of seafood, bully bays, biss, chowters because we were kind of right between the Fton Fish Market and the South Creek Seafo. I never wanted to be in the restaurant business because I was a musician and to me it was like you worked for hard and you didn’t make much money like I don’t want to do this I went all the way around you know and like I was saying Dominic and I were talking about we all lived in Greenpoint at the same time each other that’s right we lived late talk about a small world also too all of I would say like more than 90% of the people that that work for Chris have been here for three decades and that’s including the weight staff too. We got a a really great crew here. Couldn’t be the thing I’m most proud of. Really, my guys. Absolutely, man. Thanks for having us today. Hey, uh if you’re looking for y’all, I can’t believe I said y’all. I can’t I can’t. Anyway, if you’re in a DFW area or in a planning a vacation or a business trip, you need to check out this joint. It is top quality, uh, comfortable atmosphere, and, uh, great service, great food. Yeah. And the prices are reasonable. Anyway, we’re going to have a link in the description to Lefty’s website. And, uh, also, I mean, this is Chef Dom and I’s first time doing this type of video. tell us what you think and uh also let you know if we should do another uh we want to thank uh Chris for his hospitality and Gus and uh thanks guys. Oh man, anytime Chris having you guys. We are family man. We’ve been friends for years man 30 some years. Over 30 years we’re friends. We were children when we first met. That’s right. Now we’re old men. I mean, this is our honest opinion. The food is wonderful and you if you know us and you know Daddy Jack’s restaurant, you know the quality is there. Uh Chef Dom and I are going to have the crab claw uh recipe on a future video. Anyway, thanks for watching. We appreciate the subscribers and we’ll see you guys next video. Take care, guys. [Music]