Crumbed Calamari

Crumbed Calamari


4 people made this

Just lately all the calamari I have bought is that reconstituted mushy stuff, so like most things, if you want it done properly do it yourself.

Serves: 4 

  • 1/2 cup plain flour
  • salt and pepper, to taste
  • 1 egg
  • 2 tablespoons milk
  • 1 cup plain breadcrumbs
  • 1kg fresh calamari rings (pre-cut or do yourself)

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Prepare the crumbing station in three shallow dishes, first flour with salt and pepper; second whisked egg and milk; third breadcrumbs.
  2. Dip each piece of calamari in each of the shallow dishes (flour, egg mix, then crumbs), then place on a single layer on a plate or tray and place in the fridge while you prepare the oil. This also helps to crumbs set.
  3. In a deep frypan (or in a saucepan) add enough oil to create a depth of 2cm and bring to a hot temperature, about 180 degrees C. Add the calamari rings one at a time in batches that ensure there isn’t too much crowding. Turn as/if required to ensure brown on both sides. When cooked remove from the oil, rest in a place where any residual oil can drain and do the next batch until all cooked.

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