Egg Wash

Ingredients Weight Measure
Eggs 8 ea.
Milk 64 oz.

Cilantro Breadcrumbs

Ingredients Weight Measure
Plain breadcrumbs 2 lbs.
Salt 2 Tbsp.
Cilantro, chopped fine 2 bunches
Garlic, fresh, chopped fine 2 Tbsp.
Black pepper, ground fine 1 Tbsp.


Ingredients Weight Measure
Calamari, rings, tentacles 3 lbs.
All-purpose flour 1 lb.

Fire-Roasted Chipotle Tomato Sauce

Ingredients Weight Measure
Plum tomatoes, fresh 12 ea.
Red onion, small diced 1 ea.
Carrots, sweet, diced 2 ea.
Celery ribs, diced 2 ea.
Olive oil 2 Tbsp.
Garlic, fresh, minced 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Marsala wine 1 cup
Butter, cold 4 Tbsp.

Chipotle Aioli

Ingredients Weight Measure
Mayonnaise 1 pt.
TABASCO® brand Original Red Sauce 2 Tbsp.
Salt 1 tsp.
Garlic, minced 1 Tbsp.
Sugar 1 tsp.
Malt vinegar 1 Tbsp.


  1. Make Egg Wash and Cilantro Breadcrumbs by combining all ingredients in each.
  2. Using flour,Egg Wash and Cilantro Breadcrumbs, in that order, bread calamari very lightly making sure that even coating is accomplished.
  3. Reserve cold to fry at 375°F for 1-1/2 minutes.
  4. To prepare Fire-Roasted Chipotle Tomato Sauce, roast tomatoes with open flame till nicely darkened.
  5. Sauté onions, carrots and celery in olive oil until soft.
  6. Add garlic, TABASCO® Chipotle Pepper Sauce and glaze with sweet Marsala wine; puree in blender.
  7. Return to low heat and stir in cold butter constantly.
  8. For Chipotle Aioli, using a small bowl, add mayonnaise and all other ingredients.
  9. Fry calamari, plate and serve with a side of Fire-Roasted Chipotle Tomato Sauce, and a side of Chipotle Aioli.

Yield: 16 Servings