Member recipe
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Calamari

By Dave Dubbya (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 6-8 hours marinading
  • More effort
  • Makes 2-4 servings
Squid fried in a crispy coating, delicious as a starter or a light lunch. The mixture of cornflour and plain flour makes for a light coating that crisps up beautifully.
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Ingredients

  • 400g cleaned squid cut into suitable pieces
  • Milk (whole or semi skimmed)
  • 4 tbsp cornflour
  • 4 tbsp plain flour
  • 1 tsp salt
  • Vegetable oil for frying
  • Lemon wedges and chopped parley to serve

Method

  • STEP 1
    Put the squid into a bowl and cover with milk, then cover the bowl with cling film and refrigerate for 6-8 hours.
  • STEP 2
    When it's time to cook them, mix together the flours and the salt in a shallow container. Fill a large, heavy based pan or a wok a third full with the oil and heat over a medium-high flame until a pinch of flour sizzles when it hits the oil.
  • STEP 3
    Drain the squid well, pat dry, then drag through the flour and shake off the excess. Fry in batches for about a minute, until crisp, and slightly golden. It is very important to not overcrowd the pan! Retrieve the calamari from the pan with a slotted spoon and place on kitchen paper to remove the excess oil.
  • STEP 4
    Sprinkle with salt and the parsley, serve each batch as soon as they're ready, with lemon wedges.
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