Calamari
(one large squid will feed four people as a starter)
1 squid
1/ cup homemade breadcrumbs
1/2 cup panko breadcrumbs
1/2 cup cornflour/cornstarch
1 tbsp Fox Point seasoning
enough rapeseed oil to come up 1 inch in your cooking pan
1 egg
2 tbsps single cream
Pat the squid dry with a paper towel. Then on one large plate, combine the crumbs and cornflour and Fox Point thoroughly. On another large plate, combine the egg and cream.
Assembly-line fashion, line up the egg plate and crumb plate next to each other with an empty large plate at the end. Heat the oil till a breadcrumb dropped in sizzles instantly. Now, dip your squid into the egg mixture and mix with your fingers till all pieces are wet. Next, dip the squid in handfuls into the crumbs and toss them until completely coated. Place on empty plate.
Depending on the size of your frying pan, fry the squid very briefly in batches, lifting them out with a slotted or wire spoon onto a heavy pile of paper towels. The squid will cook in a VERY short time, perhaps 45 seconds depending on the heat of the oil. As soon as they are browned, take them out. Eat IMMEDIATELY with a tartare sauce, a chill-tomato-horseradish sauce, or a light, clean sauce of fish sauce, rice wine vinegar, lime juice and sugar.
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