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Crumbed calamari rings
Crumbed calamari rings
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Prep Time:
30 minutes
Cook Time:
24 minutes
Total Time:
54 minutes
Delight the whole family with our dual dish: crispy calamari rings for the kids and a gourmet salt and pepper calamari salad for the adults.
Ingredients:
  • 42.90 gm cornflour
  • 125.00 ml dried panko breadcrumbs
  • 1/2 Lebanese cucumber, half cut into batons, half thinly sliced
  • 1/2 baby cos lettuce heart, leaves separated
  • 1/2 large carrot, cut into batons
  • 300g cleaned fresh calamari tubes
  • Rice bran oil, for shallow frying
Instructions:
  • Spread cornflour on one plate and season generously with salt. Spread breadcrumbs on a separate plate. Beat the egg in a shallow dish.
  • Combine cucumber batons, baby cos leaves, and half of the carrot in a small bowl.
  • Slice calamari into 1cm-thick rings and gently blot dry with paper towel.
  • Coat calamari rings with cornflour, then dip in beaten egg and breadcrumbs for a crispy finish.
  • Heat a generous amount of oil in a large, deep heavy-based frying pan until hot. Cook calamari rings in batches for 2 to 3 minutes until lightly golden, ensuring they are submerged halfway in oil.
  • Pat dry on paper towel before enjoying with your favorite accompaniments. (refer to note for suggestions)

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