CALAMARI STEAKS WITH ZESTY BUTTER SAUCE

Ingredients Weight Measure
Flour 24 oz. 5 cups
Salt 1-1/2 oz. 3 Tbsp.
Black pepper, ground 3 Tbsp.
Calamari steaks or fillets 12 lbs. 48 4-oz. steaks
Eggs, lightly beaten 72 oz. 36 ea.
Parmesan cheese, grated 3/4 cup
TABASCO® brand Original Red Sauce 3 Tbsp.
Lemon juice 3 Tbsp.
Worcestershire sauce 3 Tbsp.
Olive oil 6 oz. 3/4 cup
Clarified butter 6 oz. 3/4 cup

Method

  1. In small hotel pan, combine flour, salt and pepper.
  2. Dredge calamari steaks in flour mixture.
  3. In separate small hotel pan, mix eggs, cheese, TABASCO® Sauce, lemon juice and Worcestershire sauce until smooth. Dip dredged steaks into egg mixture to coat.
  4. Heat oil and butter in sauté pan. Add steaks and cook 1-1/2 minutes per side until golden brown.

Yield: 24 servings

CAUTION: Overcooking steaks will result in toughness and chewy texture.