Orphan Calamari

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I use a purchased lobster bouillion and frozen calamari steaks for this recipe. Make sure to pound the steaks thin or they will be tough and rubbery. The sauce is really fabulous. Serve with rice and a salad.

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 4 - 6


6 calamari steaks
1/2 cup flour
3 cloves garlic, finely minced
2 eggs, beaten
salt and pepper to taste
1 - 3 tsp Tabasco sauce
1/4 cup milk
1/2 cup corn flake crumbs
2 tbsp butter or margarine
2 tbsp corn or canola oil

½ cup shrimp consommé
1 tbsp butter or margarine
1 cup milk
2 tbsp brandy
3 tbsp parsley, finely chopped
1 red bell pepper, finely chopped
2 to 3 pinches flour, as needed


Put steaks in a plastic bag, lay on a cutting board and pound until almost lacy. Dredge steaks in flour. Season eggs with salt, pepper and red pepper sauce. Add milk to egg mixture. Dip calamari into eggs, then dredge again in corn flake crumbs.

Heat butter with oil in skillet until melted. Add garlic and calamari steaks and cook until golden on both sides. Place in oven to keep warm.

In another skillet, mix together all ingredients for sauce, stirring constantly. Add flour and thicken to desired consistency. Spoon over calamari steaks and enjoy!

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