Golden Calamari Fritti with Agrodolce Strawberry Dip

Method

1. 1

   Gently separate 500g of frozen breaded squid rings. Pat them lightly with a paper towel to remove any excess ice crystals, ensuring a crispier fry.

2. 2

   In a deep skillet or pot, heat 300ml of Aseel Vegetable Ghee over medium-high heat until shimmering, around 175-180°C (350-360°F). A small piece of breading should sizzle immediately when dropped in.

3. 3

   Carefully add the squid rings in small batches to avoid overcrowding the pan and dropping the oil temperature. Fry for 2-3 minutes per batch, turning occasionally, until they turn a beautiful golden brown and are perfectly crisp.

4. 4

   Using a slotted spoon, transfer the fried calamari to a wire rack set over paper towels to drain excess ghee. Immediately sprinkle with a pinch of sea salt and a grind of fresh black pepper to enhance their flavor.

5. 5

   While the calamari drains, melt a tablespoon of ghee in a separate small pan over medium heat. Add 250g of drained sweet corn. Sauté for 3-5 minutes until heated through and slightly caramelized, seasoning with a pinch of salt and pepper.

6. 6

   In a small saucepan, combine 150g of frozen strawberries (no need to thaw completely) with 1 tablespoon of water, a pinch of salt, a small pinch of black pepper, and 1 finely minced small garlic clove. Simmer over medium-low heat for 5-7 minutes, mashing the strawberries with a fork, until the sauce thickens slightly and the flavors meld into a sweet-tangy harmony.

7. 7

   Artfully arrange the golden, crispy calamari on a warm serving platter. Alongside, spoon the vibrant sautéed sweet corn.

8. 8

   Present the homemade Strawberry Agrodolce in a small ramekin for dipping, offering a surprising and delightful counterpoint to the savory seafood. Serve immediately for optimal crispness.