Tender, lemony, and flavorful, this calamari dish takes just minutes to make. The broiled topping has the satisfying texture of a deep-fried batter, but is much lighter. Use a cast iron skillet to take this from the broiler to the table with ease.

Serves 2 as a main course, 4 as an appetizer

Topping

2 garlic cloves, minced

4 jarred anchovies*, minced (optional)

3/4 cup bread crumbs, preferably homemade from sourdough bread**

Salt and freshly ground black pepper

2 teaspoons organic extra virgin olive oil

*You can use Vital Choice Anchovies (thawed and drained) or canned anchovies. Or, substitute a similar volume of meat from canned sardines (2-4, drained, skin and bones removed) for the anchovies.

**You can find gluten free bread crumbs in most large supermarkets. Or, use cornflakes (crushed) or crushed corn chips (check the chip ingredients for added wheat).

Calamari

1/2 pound Pacific calamari, defrosted and patted dry

1/4 teaspoon salt

Freshly ground black pepper

1 tablespoon coconut oil*, preferably aroma free

2 tablespoons unbleached white flour

Juice of 1/2 lemon, plus lemon wedges for garnish

*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.

© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com