Calamari
Crispy and golden, these deep-fried calamari are a delightful treat that promises a burst of flavor and a satisfying crunch. Marinated in milk and garlic for extra tenderness, the squid pieces are coated in a light and crispy batter before being fried to perfection. Served with a squeeze of lemon, salt, and pepper, this dish is a true crowd-pleaser and makes for a delightful appetizer or snack.
— Constant Cookbook
Ingredients
- Half kilo cleaned squid
- Half litre milk
- 2 cloves garlic, crushed
- Flour for dusting
- Vegetable oil for frying
- For the batter:
- 1 egg yolk
- 1 cup iced lemonade
- Pinch baking powder
- Half tsp salt
- Quarter of a cup corn flour
- Three quarters of a cup plain flour
Instructions
- Cut the squid into rings or strips and separate the tentacles. Place in a bowl with the milk and garlic for a couple of hours.
- Mix all the dry elements of the batter together in a bowl. When ready to cook, take a suitable pan and fill it 1/3 with oil. Heat but do not let the oil smoke. If you have a thermometer heat to 200 degrees C. If you do not have a thermometer place a small cube of white bread in the pan. If it browns in 5 to 10 seconds the oil is at the correct temperature.
- When ready, mix the icy lemonade with the egg and then into the dry batter ingredients. It should resemble melted ice cream.
- Dust each piece of the squid in flour, then into the batter, shaking off the excess. Carefully drop into the oil and cook for approx 2 minutes until golden. Cook as much as you can cope with at a time, but do not overfill the pan. When golden remove onto kitchen towel to drain.
- Serve with lemon, salt and pepper.
Yield
Serves 4
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