In the summer months we have this fried calamari at least twice a week. It’s just so good and quick to prepare, therefore the perfect weeknight dinner. Have it with a salad, in a wrap or fry it up with some hake and dipping sauces.
Squid is really simple to clean and cook, though I think my husband will disagree. He’s usually the one preparing this dish in our house and he always complains about the cleaning part.
I’m really fortunate that he has a contact for just about anything I could ever want, because I absolutely loathe those frozen calamari rings or strips found in the supermarkets. He gets us lots of fresh squid this time of year, caught right here in our own waters, and honestly there’s just nothing that comes even close.
TIPS:
For this recipe we use the Weber Karoo Chop spice. You’re just going to have to trust me on this one. It really works, I promise. Not the steak and chops spice, please! It has to be the Karoo Chop one. Click here to see what it looks like.
I find that people feel intimidated by calamari. You really don’t have to be! A few tips for cooking perfect calamari at home:
1. You want to cook them over very high heat
2. You want to cook them in small batches
3. You only want to cook them for a total of 2 minutes
Whole, fresh or frozen squid is preferable to frozen rings or strips. I do realize not everyone has access to these though. If you’re in the PE area, get in touch and I can try and get you some next time.
Herewith the husband’s fried calamari recipe. It’s a good one!
Fried Calamari
Ingredients
- 500 grams squid (3 x large, cleaned & turned inside out)
- ½ cup bread flour
- 2 tbsp weber karoo chop spice
- 2 cups sunflower oil
- salt
Instructions
- Once the squid has been cleaned, slice into 1cm to 1.5cm rings. Beat the rings with the rough end of a meat tenderizer mallet until flat (but not broken).
- Sprinkle with Weber spice directly onto the squid and mix by hand to incorporate.
- Cover squid in flour and ensure all parts are covered. Shake off excess flour before adding to oil.
- Cook for approximately 1 minute per side in very hot oil, until lightly golden. Fry in small batches as to not overcrowd the pan.
- Remove from oil and place on kitchen towel. Season with salt.
- Serve with dipping sauce of choice or simply a squeeze of fresh lemon juice.
Other seafood recipes here.
Recent Comments