Not all fried pusit or calamares recipe are the same. This one stays crunchy long after they have been cooked.
Doing a good fried calamare or pusit is no simple task.
To ensure that the batter sticks with the squid, I dredge them in cornstarch before dipping in the batter.
And just like the Shrimp Tempura, this calamares recipe uses a tempura-like batter.
Lastly, I dredge again, but this time, in Panko, or Japanese breadcrumbs to keep the coating from getting soft and soggy.
So, what I get are fried calamares that stay crunchy long after they have been cooked.
YOUR SHOPPING LIST:
IN THE PANTRY:
INGREDIENTS
1 Mix all the batter ingredients and refrigerate while the squids are being prepped.
2 Cut the squid body in 1/4 inch rings and dredge in cornstarch.
3 Take out the batter mix from the refrigerator and dip the squid rings, then dredge in the breadcrumbs.
4 Heat up the cooking oil using medium low heat and drop in the squid rings without crowding them in the oil.
5 Cook until golden brown about 3-4 minutes, then set on a paper towel to drain excess oil. Sprinkle with salt and pepper.
6 Serve with the vinegar dipping sauce.
BENG'S TIPS
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