Deep Fried Calamari
The word calamari was borrowed into English from 17th-century Italian, where it functioned as the plural of “calamaro” or “calamaio.” The Italian word, in turn, comes from the Medieval Latin noun calamarium, meaning “ink pot or “pen case,” and can be ultimately traced back to Latin calamus,meaning “reed pen.” [Merriam-Webster]
Last Saturday, we celebrated (in advance) my sister’s boyfriend’s birthday (supposedly November 2). It was just a simple dinner at home. We cooked chopsuey and calamares. And then they bought chocolate cake roll. That simple but surely memorable as we consider him as family.
Today, I’ll share with you the deep fried calamares recipe. It’s easy to prepare and quick to cook. Do not prolong cooking as we want the calamari to be soft when eaten.
squid rings, cleaned (We bought the pre-cut frozen squid rings from the grocery store due to lack of time but definitely the fresh ones would be the best.)
1 cup all-purpose flour
1 tbsp garlic powder (I made it 3 because I love this flavoring.)
1 tbsp lemon or calamansi juice
2 large eggs
½ tsp salt
½ tsp ground black pepper
2 cups bread crumbs
cooking oil for deep frying
- In a bowl, combine squid rings, garlic powder, salt and ground black pepper. Marinate for 10 minutes. (A variation for this is milk.)
- Start heating the cooking oil.
- Coat the individual rings with all-purpose flour and then dip it one at a time in the beaten eggs.
- Dredge it with bread crumbs, put on a plate and set aside. Prepare enough batch for deep frying.
- When the oil is hot enough, drop individual squid rings for 1 minute on each side.
- Remove the fried squid and transfer in a plate lined with paper towels.
This dish is best served with a tartar sauce. If it’s not available, you can use mayo and ketchup mixture too.
Let me know when you’ve tried it and share the experience with us. 🙂