- 2 c Sweet potato flour
- 2 c Flour
- 1⁄2 lb. Point Judith calamari, thinly sliced, tubes and tentacles
- 1 c Buttermilk
- 4 oz. Leche de tigre, recipe follows
- 2 oz. Butter, melted
- 2 T Green onion, sliced
- 2 T Cilantro, chopped
- 2 T Serrano chilies, thinly sliced and fried
- 2 T Bonito flakes
- Flavorless oil, as needed for frying Aji salt, recipe follows, as needed
Combine flours; set aside. In a large bowl, combine calamari and buttermilk, allowing to soak for a minute; drain and toss in the flour mixture, shaking off excess.
Deep-fry calamari in preheated 400°F oil until golden crispy, about 1 to 2 minutes. Drain, transfer to a bowl and toss with leche de tigre, butter, green onion, cilantro, fried serranos and salt.
Plate and garnish with bonito flakes. Makes 2 servings.
To make aji amarillo salt: combine 1 cup kosher salt with 1⁄4 cup ground aji amarillo and 1 tablespoon ground black pepper. Mix well.
To make leche de tigre: combine and blend the following until smooth: 1 cup each lemon and lime juice, 1⁄4 cup yuzu, 1⁄4 cup white soy sauce, 3⁄4 cup sugar, 2 ounces sliced garlic, 2 tablespoons each aji amarillo paste and fish sauce and 1 tablespoon yuzu kosho. Makes about 30 ounces.
Chef Tom Berry, Ruka, Boston, Massachusetts, from Food Fanatics Magazine®