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Frank's® RedHot®



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Servings: 12


  • 2 3/4 cups FRANK'S® REDHOT® Cayenne Pepper Sauce
  • 1 1/4 cups Melted butter
  • 4 1/2 lbs. Calamari rings
  • 2 cups Sour cream
  • 1 cup Crumbled blue cheese
  • to taste Salt and pepper
  • as needed Fish fry coating


  • 1. To make the marinade and sauce for the calamari combine RedHot with butter. Reserve 1 1/2 cups as sauce and pour the remaining 2 1/2 cups over calamari. Refrigerate both until needed.
  • 2. To make the dipping sauce combine sour cream, blue cheese and salt and pepper. Refrigerate until needed.
  • 3. For each serving remove 6 oz. of calamari rings from marinade, drain well and roll rings in fish fry mix until well coated. Deep fry until golden brown and toss with 2 tbsp. warmed reserved sauce. Serve with 2 oz. dipping sauce.