Crumbed Calamari
Serves 2Prep 15 minCook 5-8 minCost Approx $3.00 per serveBy Michelle Hanlon
Golden, crispy calamari with a crunchy crumb coating.
The same crumbing technique works beautifully with boneless fish. Serve with salad, chips and your favourite dipping sauce.
Ingredients
- 500g calamari tubes
- Milk, enough to cover
- Salt & cracked black pepper
- Lemon garlic pepper, to taste
- ½ cup plain breadcrumbs
- ½ cup Japanese panko breadcrumbs
- 2 eggs, beaten
- ½ cup plain flour
- Oil for deep frying
Method
- 1Rinse calamari tubes and carefully remove any cartilage. Pat completely dry.
- 2Slice into rings approximately 5mm thick.
- 3Place calamari in seasoned milk with salt, pepper and lemon garlic pepper. Refrigerate for 2–4 hours or overnight for best results.
- 4Drain calamari and pat lightly dry.
- 5Coat in seasoned flour, dip into beaten egg, then coat with the combined breadcrumbs and panko.
- 6Heat oil to 170°C.
- 7Fry calamari in small batches until golden and floating. Do not overcook.
- 8Drain on paper towel, season and serve immediately.