Tempura Crumbed Calamari

Rinse calamari rings or pieces & pat dry with a paper towel. Place in a bowl & set aside.

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.

Do the same for all the calamari rings/pieces.

Do not over crowd the pot.

Once browned, remove & set on a paper towel to drain off excess oil.

Serve immediately to avoid soggy & soft coating.