Created and presented by Myra Kornfeld
Tender, lemony, and flavorful, this calamari dish takes just minutes to make. The broiled topping has the satisfying texture of a deep-fried batter, but is much lighter. Use a cast iron skillet to take this from the broiler to the table with ease.
Serves 2 as a main course, 4 as an appetizer
2 garlic cloves, minced
4 jarred anchovies*, minced (optional)
3/4 cup bread crumbs, preferably homemade from sourdough bread**
Salt and freshly ground black pepper
2 teaspoons organic extra virgin olive oil
*You can use Vital Choice Anchovies (drained). Or, substitute a similar volume of meat from canned sardines (2-4, drained, skin and bones removed) for the anchovies.
**You can find gluten free bread crumbs in most large supermarkets. Or, use cornflakes (crushed) or crushed corn chips (check the chip ingredients for added wheat).
1/2 pound Atlantic calamari, defrosted and patted dry
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon coconut oil*, preferably aroma free
2 tablespoons unbleached white flour
Juice of 1/2 lemon, plus lemon wedges for garnish
*You can substitute organic extra virgin olive oil or organic macadamia nut oil.
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.