Wednesday, November 2, 2011

Crisp Squid Calamari

Crispy squid calamari is easy to make! This is good for appetizer or party food recipe.

I went to the market last Saturday morning to scout for fresh seafoods. True enough, seafoods of all shapes and sizes were available (octopus, squids, tuna, anchovies, sea eels, mussels, etc. :-D name it and you have it!)!

My purchase for the day was composed of the following:
Big squid
(we call this kobotan - the kind with the cuttlebone for feeding to the birds)

( a type of white clams - good for soups or may be grilled or cooked in butter and garlic)
( we call this guso - good for kinilaw)
Sliced blue marlin
( best for tinola/prito/steak)

I will be sharing now with you my calamari recipe for the squid . . .

  • 3/4 kilo squid (sliced 1/2 inch thick)
  • 1/2 tsp salt
  • 2 pcs. calamansi (squeezed)
  • 4 cloves garlic (crushed)
  • a pinch of ground black/white pepper
  • flour
  • 2 pcs. beaten eggs
  • bread crumbs
  • 1 cup (or more) vegetable oil for frying
  1. Combine the first 5 ingredients and marinate for at least an hour.
  2. Coat one by one the marinated squid with flour. Place floured squid on a clean plate next to the beaten eggs, bread crumbs and stove.
  3. Pour vegetable oil (about 1 inch deep) into a medium-sized frying pan. Once the oil heats up, turn the stove fire into medium-low to avoid oil splattering.
  4. Dip the floured squid in beaten eggs and coat with the bread crumbs. Then it's ready for frying.
  5. Fry coated squid slices for about 1 or 2 minutes. The calamari should turn light golden brown before taking out of the pan. Avoid over-cooking, or your calamari will turn rubbery.
  6. When done frying, remove from the oil and place on paper towels to drain.
Serve immediately while still hot. Best served with mayonnaise and catsup as dip.

Recipes of my other market finds will also be featured here soon :-D

No comments:

Post a Comment