1/2 pounds squid bodies and tentacles separated
1 cup heavy cream
2 cups flour
Salt and pepper
1/2 large onion sliced thin
2 6-inch long hoagie rolls
1/2 cup mayo + water for thinning
1/4 cup roasted garlic paste
1 tablespoon lemon zest
Oil for frying
Mix the squid and sliced onions in heavy cream and beaten egg, season well with salt and pepper.
Dredge the squid and onion in flour.
Heat oil to 375* and begin to fry in batches until golden brown.
Once cooked through and golden crispy, season the fish and onion again with salt and pepper while it drains.
In a small bowl, mix the mayo, lemon zest and roasted garlic paste, spread this on both sides of the rolls and pile the calamari on high.
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