This is adapted from a Steve Raichlen recipe that appears in Ellen Haas' Fast and Fit (Hatherleigh Press 2006). It is surprisingly light and crispy, although it hasn't got the decadent all-around coating of deep-fried calamari. I've altered the technique a bit, because individually dipping each piece of squid, as the original recipe suggests, will make you completely crazy. If you don't mind using a bit more flour and cornmeal, you can do this much more easily using nothing more than a baking rack to sift and drain the squid as you work.
Makes 4 servings
2 pounds squid, cleaned
Salt and freshly ground pepper to taste
3 cups all-purpose flour
2 large eggs
4 large egg whites
2 cups finely ground white cornmeal
4 tablespoons extra virgin olive oil or cooking spray
Preheat the oven to 450 degrees.
Cut the squid bodies widthwise into 1/4-inch rings, leaving the tentacles whole. Blot dry with paper towels. Season the squid with salt and pepper.
Place half the flour in a wide, shallow bowl and season with salt and pepper. Place the egg and whites in another bowl and beat well with a fork. Combine the remaining flour with the cornmeal in a third shallow bowl. Add salt and pepper and whisk to mix.
Oil two large baking sheets, either by using 2 tablespoons of oil or spraying with cooking spray. Dip the squid rings into the flour and toss with your hands. Lift them out onto a baking rack and shake the excess back into the bowl. Then drop them into the egg mixture. Lift them out with a fork onto the baking rack, and shake to drip off excess. Finally, dip into the cornmeal, again shaking off the excess, using the baking rack. Place the squid in a single layer on the baking sheets. Repeat with the tentacles. Drizzle the remaining oil on top.
Bake the squid until crisp and golden brown, 8 to 10 minutes, turning with a spatula to ensure even browning. Serve at once.
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