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Coconut Calamari with Horsey Marmalade

Coconut Calamari with Horsey Marmalade

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group


  • 6 oz. Buttermilk
  • 8 oz. Calamari
  • 1/2 cup Masa
  • 1/2 cup Coconut
  • 4 oz. Orange Marmalade
  • 1 oz. Pickled Horseradish
  • 1 Tbsp Parsley, Chopped


  1. Soak the cut Calamari rings and tentacles in the buttermilk for at least 1 hour in refrigerator.
  2. Mix together the masa and coconut, then dredge the drained calamari in this coating.
  3. Fry the breaded calamari at 375 for 5-6 minutes, until just cooked, then drain all excess oil.
  4. Mix together the Orange Marmalade and Pickled Horseradish.
  5. Plate and finish with the sauce on the side and sprinkle with fresh chopped parsley.

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