Ingredients
- 1⁄2 cup mayonnaise
- 1 tbsp. sriracha hot sauce
- 1 tsp. crushed red chile flakes
- 1 tbsp. canola oil, plus more for frying
- 2 cloves garlic, thinly sliced 2 tsp. fish sauce
- 6 dried chiles de árbol, stemmed, seeded, soaked overnight, and drained
- 1 lb. calamari rings and tentacles, cleaned
- 2 cups cornmeal
- 2 (6″) soft hoagie rolls
- 6 leaves basil
- 4 sprigs cilantro
- 1⁄4 cucumber, thinly sliced lengthwise
- 1⁄4 small bulb fennel, thinly sliced lengthwise
- 1 lime, peeled and segmented
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