900 g (2 lbs) medium squid or small cuttlefish
3 tbsp lime juice
60 g (1/2 C) flour
185 ml (3/4 C) water
90 g (3/4 C) flour for batter
1 tsp salt
1 egg, lightly beaten
250 ml (1 C) oil
Garlic Mayonnaise Dip
4-5 cloves garlic, finely minced
1 tbsp sugar
1 tsp salt
1/2 C mayonnaise
1/2 C sour cream
To prepare the Garlic Mayonnaise Dip, combine the ingredients in a bowl, mix well then set aside.
Clean the squid or cuttlefish, discarding the ink, heads and tentacles. Slice the squid into 1 cm rings. Marinate in lime juice for 30 minutes.
Sprinkle 60 g (1/2 C) of flour on the squid and mix lightly. Combine the water remaining flour, salt and egg in a bowl and mix to form a smooth batter.
Heat the oil in a wok. Dip squid rings in the batter. Fry in hot oil in batches until golden yellow, about 1-2 minutes, being careful not to overcook the squid. Remove from the wok and drain on paper towels. Serve with Garlic Mayonnaise Dip.
Serves 6-8.
Subscribe to:
Post Comments (Atom)
1 comment:
We've had Calamari once, but it was at an Italian restaurant. It sounds almost identical to how it was prepared,too, though they served a marinara sauce to dip them in.
Sounds yummy though. The garlic mayo sounds delicious, too. I'd use that for just about anything deep fried.
Thanks for sharing!
Post a Comment