Irish Stew

Prepare the balsamic syrup by pouring 1 cup of balsamic vinegar into a small saucepan and bringing it to a gentle simmer over medium heat. Allow it to reduce to approximately ¼ cup of thick, syrupy consistency, about 8–10 minutes, then remove from heat and set aside.

Combine unbleached all-purpose flour, ground cumin, chili powder, garlic powder, paprika, fresh coarse ground black pepper, and salt in a shallow bowl, mixing thoroughly to distribute the spices evenly.

Pour corn oil into a heavy-bottomed pot or deep skillet, filling to a depth of 3 inches, and heat to 350°F using a deep-fry thermometer. Allow 5–7 minutes for the oil to reach the correct temperature.

Place the lightly mixed egg in a separate shallow bowl next to the flour mixture. Working in batches, dip each towel-dried calamari ring into the egg, coating both sides lightly, then immediately dredge in the seasoned flour mixture, shaking off excess.

Carefully add the floured calamari to the hot oil in batches, avoiding overcrowding the pan, and fry for 1½ to 2 minutes per batch until golden brown and crispy.

Remove the fried calamari from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Arrange the drained fried calamari on a serving platter and drizzle generously with the prepared balsamic syrup. Serve immediately with remoulade sauce on the side for dipping.