Fried squid rings served with a pesto of feta cheese, almonds and arugula. Recipe by Chef Ulrich Koberstein.

Fried Squid with Feta Cheese, Almond and Arugula Pesto

8 squid (about 8 ounces), cleaned, cut into rings
1 cup buttermilk
1 cup (4 ounces) almonds, peeled and toasted
1/2 cup arugula leaves, chopped and firmly packed
1 clove garlic, peeled
1/2 tablespoon paprika
3/4 cup (6 ounces) olive oil
2 tablespoons lemon juice
1 cup (6 ounces) Wisconsin Carr Valley Feta or other Wisconsin cow’s milk Feta Cheese, crumbled
Salt and pepper to taste
1 cup all-purpose flour
3 large eggs, beaten
2 cups dried breadcrumbs
4 cups vegetable oil
1/2 lemon

1. Marinate squid rings in buttermilk, refrigerated, for 2 to 6 hours.
2. In blender or food processor, puree almonds, arugula, garlic and paprika into coarse paste. Slowly add half the olive oil while processing. Scrape down sides of bowl. Slowly add remaining olive oil and the lemon juice. Scrape pesto into bowl; mix in crumbled Feta cheese. Season to taste with salt and pepper. Set aside.
3. Pat squid rings dry on paper towels. Dip rings in flour, then egg, coating thoroughly, and then in breadcrumbs.
4. Heat vegetable oil in large saucepan to 375°F (190°C).
5. Gently place breaded squid rings in oil; fry until golden brown, 1 to 1 1/2 minutes. Do not overcook or squid will become tough. Remove from oil and drain on paper towels.
6. Squeeze a little lemon juice over squid; season with salt and pepper.
7. Serve with pesto on the side.

Serves 4.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.