Sweet Tea Calamari w/ Citrus Glaze
"This one’s Southern charm with a twist. Marinating the calamari in sweet tea gives it a subtle sweetness and tenderness you don’t get anywhere else. Then the citrus glaze brings it home with a bright, smooth finish. It’s different, but it works—light, crispy, and classy all at once."
Ingredients
- For the Calamari
- For the Citrus Glaze
Directions
- In a bowl, combine 1 cup of cooled sweet tea with 1/2 cup of buttermilk. Add 1 pound of cleaned calamari rings, toss to coat, and marinate for 30 minutes in the refrigerator.
- In another bowl, whisk together 1 cup of flour, 1/2 cup of cornstarch, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Heat vegetable oil in a deep skillet or fryer to 350°F. Drain the calamari and dredge in the flour mixture, shaking off the excess.
- Fry the calamari in batches for 2–3 minutes until golden and crisp. Remove and drain on paper towels.
- Meanwhile, in a small saucepan over medium heat, whisk together 1/4 cup of orange juice, 2 tablespoons of honey, 1 tablespoon of lemon juice, and 1 teaspoon of soy sauce. Once it starts to simmer, stir in the cornstarch slurry and cook for about 1–2 minutes until thickened into a light glaze.
- Drizzle the citrus glaze lightly over the fried calamari or serve it on the side for dipping.
Chef Moe’s Tip
"The sweet tea soak is what keeps the calamari tender—it breaks down just enough without overpowering the flavor. You don’t need much glaze; a light drizzle goes a long way. For extra flair, garnish with a little grated lemon zest or orange peel right before serving— it makes the whole dish pop without adding heat."
