Calamari Sandwich

Photo: flickr user avlxyz

Ingredients

cup gherkin, roughly, chopped

3 tablespoons capers, rinsed

teaspoon Dijon mustard

2 tablespoons chopped dill

2 tablespoons chopped tarragon

2 tablespoons chopped chervil

3 shiso leaf, roughly, chopped

1 cup mayonnaise

1 tablespoon rice vinegar

Calamari Sandwich

16 squid, tubes, cleaned, and, cut into 1/2 inch rounds

2 teaspoons cumin

jalapeno, seeds removed

2 slcs ginger

2 teaspoons curry powder

2 clvs garlic, peeled, and, roughly, chopped

2 cups tempura mix

cup sparkling mineral water or 1 ½ cup ice water

2 loaves sourdough bread, thickly, sliced

tartar sauce, (see recipe)

4 tomato, thinly, sliced

peanut oil, for deep-frying

Preparation

Mix all ingredients together and refrigerate until ready to use.

Calamari Sandwich:In a food processor or with a mortar and pestel grind cumin, jalapeno, ginger and curry powder. Mix with squid, add chopped garlic and season with a little salt and pepper. Marinate for 1 hour in the refrigerator.

In a large bowl whisk together tempura mix with water until smooth. Preheat peanut oil to 375 degrees Fahrenheit - 400 degrees Fahrenheit. Remove calamari & mix with tempura batter. Carefully place in peanut oil in small batches until crisp & light brown. Remove from oil and place on papertowel to absorb excess oil. Lightly season with salt.

Toast sourdough and butter. Spread on a little tartar sauce and top with tomato slice. Add calamari and serve immediately.