*You can substitute organic extra virgin olive oil or organic macadamia nut oil.
Make the anchovy breadcrumb topping: Mix together the garlic, anchovies, bread crumbs, and a sprinkling salt and freshly ground black pepper. Stir in the olive oil to just moisten the breadcrumbs. Set aside.
Preheat the broiler.
Cut the calamari into rings, about 1/3 inch wide. Transfer to a bowl and sprinkle with salt and pepper.
Warm the oil in a medium non-stick skillet. Just as the oil is hot, toss the flour with the calamari. Lift with a slotted spoon or skimmer to shake off the excess and transfer immediately to the hot skillet. Cook for one to two minutes, just until the calamari are colored. Transfer to a small cast-iron or broiler proof skillet.
Squeeze the lemon over the calamari and cover with the prepared breadcrumbs. Transfer to the broiler, and broil for 2 to 3 minutes, just until the breadcrumbs are golden. Serve hot, with lemon wedges at the table.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.