Crispy Fried Calamari Salad with Pummelos and Mandarin-Basil Vinaigrette

From: Chef Richard Sederholt, Scottsdale Plaza Resort, Scottsdale, AZ.

Yield: 2 servings.

CALAMARI:
2 cups vegetable oil, for frying
1/2 cup all-purpose flour
1 tsp. corn starch
pinch of kosher salt
pinch of black pepper
6 oz. calamari, cleaned and cut into rings

VINAIGRETTE:
1 S

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