Tempura Squid

Fresh squid is just an outstanding treat. So when my friends Steve and Nancy hooked me up with some fresh, never frozen Calamari I knew I had a feast on deck. Serving this Tempura style with a little dipping sauce is a great way to spice up the usual football fare.

• ¾ cup AP flour
• ¼ cup rice flour
• ½ Tbs baking powder
• 1 egg
• 3/4 to1 cup cold non-flavored carbonated water (depending on batter consistency)

Heat some oil in a Dutch oven or fryer to 360 degrees. While the oil heats, mix all the ingredients and allow to rest in the refrigerator for 15 minutes up to 1 hour. You may need to add a little additional water to get the batter to a thin pancake batter consistency. Dip and fry until golden brown and delicious. I like to serve this with some Asian inspired dipping sauce, recipe follows.

Dipping sauce

• ¼ cup Mirin
• ¼ cup soy sauce

• ¼ cup sake
• 1 tbsp sugar
• Juice of 1 lemon
• 1 tsp finely  chopped garlic
• 1 tsp finely chopped shallot
• 1 tsp finely chopped cilantro