Sassy Calamari

Obriens of Frankfort 58 N Main St Frankfort IN

1 Pound of squid and tentacles, cleaned, and sliced 1/4"
1 1/2 cup flour
1/4 cup fine cornmeal
Bok Choy
1/4 cup chopped onion (use your favorite)
1/2 cup & 1/4 cup Sweet teriyaki sauce (preferrably homemade)
sliced or whole pepperocinnis
Marinara
Lemon wedges

Heat 1" oil in frying pan to 350 degrees. Combine Flour and cornmeal.
Toss small handfuls of sliced squid into flour mixture to coat evenly.
Shake off excess and drop into hot oil for 3-4 minutes. Slice Bok Choy
into approx 1/4" slices. You will only need about 2 cups. Chop the
onion. Heat 1/4 cup teriyaki sauce over med heat. When sauce is hot, toss
in onions and lightly sautee for about 1 minute. Add Bok Choy and simply
toss to coat- do not cook Bok Choy. Put mixture into serving plate. Heat
remaining teriyaki sauce over low heat. After calamari is cooked, drain
on papertowel. Add calamari to heated teriyaki mixture and toss to coat.
Coat of teriyaki should be very light- not soggy and dripping. Place
calamari onto Bok Choy bedding. Toss a few pepperocinnis on top and serve
with lemon wedges and warmed marinara.

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