Breaded Calamari (Squid)

 

Breaded Calamari has always been a favorite ever since I discovered it when I was a teenager. Until then, the only version of squid I had tasted was the Indian curry/gravied version which I hated due to the fishy smell. This is also the first seafood I ever learned to clean and cook all by myself (because my mom hated the cleaning process as it leaves the hands too smelly for her to handle!).

Ingredients:

1 kg Calamari (cleaned)
1 cup flour
2 cups bread crumbs
2 eggs (beaten)
dried Oregano
salt

Marinade:

1/4 cup milk
juice of  l lemon
a pinch of turmeric
salt and pepper (to taste)

Method:

Cut the Calamari into thin slices. 

Mix all ingredients for the marinade, pour over the Calamari, and toss till all the slices are well covered. Leave in the fridge overnight (around 12 hours).

Once the squid has been marinated, transfer to a colander to drain.

Put the flour, eggs and breadcrumbs in three different trays.

Once all the marinade has drained off, transfer the Calamari into the flour and toss till all the slices have been properly coated with flour.

Taking one slice at a time, dip the Calamari in the eggs and then coat with the breadcrumbs. Transfer each slice to a tray once well-coated in breadcrumbs.

Deep fry in oil for about 2-3 minutes and drain on a paper towel.

Serve as a side dish for a meal with rice and curry, or serve as a snack with mayo or ketchup.

Tip #1: If you're buying whole Calamari, go for the small-sized variety that weighs about 150-200 grams. I particularly like this variety as it is soft and less chewy after frying. If you're going for the bigger variety that weighs about 600-750 grams apiece, you will need to tenderize it by gently pounding it with a meat mallet. I just use the back of a heavy chopping knife (yes, you need to be gentle!). 

Tip #2: Do not over cook the Calamari as over-cooking will make it very chewy.