TEMPURA CRUMBED CALAMARI
This Calamari Recipe Serves 1-2 (Makes ± 24 Rings/Pieces)
This Tempura Crumbed Calamari is crispy & delicious. It’s a great meal as a starter or as a side to a dish.
Tempura is a Japanese dish of fish or vegetables that have been battered & deep fried.
Calamari is a culinary name for squid, particularly for dishes from the Mediterranean, prominently seared squid (fried calamari). Squid is a well known nourishment in numerous parts of the world.
This dish serves well with Tartar Sauce.
Tempura Crumbed Calamari Ingredients:
- 5 tablespoons flour
- salt to taste
- cooking oil for deep frying
- 1 tablespoon Kashmiri chilli powder or Paprika
- pinch of dried mixed herbs (optional)
- 2 eggs
- 2 cups Panko breadcrumbs (or any other brand)
- Calamari rings – about a dozen
- Rinse calamari rings or pieces & pat dry with a paper towel. Place in a bowl & set aside.
- Have out three separate bowls.
- In one of the bowls, add in the flour.
- Add the salt, pinch of dried mixed herbs (optional) & the Kashmiri chilli powder/Paprika to the bowl of flour.
- Mix well & set aside.
- In the second bowl, crack in two eggs.
- Beat the eggs using a fork or whisk. Set aside.
- In the third bowl, drop in the breadcrumbs.
- You should now have all three bowls ready to begin coating the calamari rings or pieces.
- Place them in order (from left to right), flour mixture, beaten eggs & breadcrumbs. Place the bowl of calamari near them as well. Have a separate plate or tray out to place coated calamari’s on.
- Next, using the dominant hand, place a calamari ring/piece into the flour mixture. (One hand should be used for dipping into dry mixtures & the other hand for the wet mixture).
- Coat it well with the flour mixture & then using the other hand, drop the calamari into the beaten eggs. Coat well.
- Thereafter, going back to the dominant hand, drop the coated calamari into the breadcrumbs.
- Coat well & set aside on a plate or tray.
- Do the same for all the calamari rings/pieces.
- When all the calamari rings/pieces are coated, heat the cooking oil in a pot. It should be about halfway filled with oil as the calamari will be deep fried. Alternatively use a deep fryer.
- When the oil is sizzling hot, carefully drop in one calamari at a time.
- Do not over crowd the pot.
- Fry them for less than 3 minutes to avoid the calamari becoming chewy.
- Once browned, remove & set on a paper towel to drain off excess oil.
- Serve immediately to avoid soggy & soft coating.
- Best served with Tartar Sauce.