ITALIAN CLAMARI

ITALIAN CALAMARI

YOU WILL NEED:

• 1kg ( 21b ) squid

•  1egg

•  2 tablespoon milk

• 2 cups packaged dry breadcrumbs

• oil for deep or shallow fry

ITALIAN CALAMARI RECIPE:

Clean squid. Hold squid firmly on the chopping - board. With a sharp knife, cut at approximately 5mm ( in ) intervals across squid to form rings.

Dip squid rings into combined beaten egg and milk, drain off excess then toss in breadcrumbs, pat breadcrumbs on firmly with fingertips. ( Two cloves of crushed garlic can be added to the egg - and - milk. )

Heat oil in a large saucepan, drop squid rings into deep hot oil, a small batch at a time, and cook for 1 to 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain the rings well on absorbent paper.

Alternatively, to save oil, squid can be shallow-fried. Heat a small amount of oil in an electric frypan or frying pan. The oil should reach only halfway up the sides of each squid ring. Drop squid rings into hot oil, and cook for 1 to 2 minutes or until golden brown, turn rings over with two forks; cook until golden brown. Remove squid from the pan, and drain on absorbent paper. 

Serve hot with lemon wedges.

Serves 4

Also Read: ITALIAN FRITO MISTO