Calamares Recipe - Fried Calamari

Doing a good fried calamare or pusit is no simple task.

• The coatings tend to come off and they don't stay crunchy.
• They can get chewy and tough because they are overcooked.
• The oil splatters so much during frying because the batter had come off.
• The batter or coating has gotten soft and soggy, thus, unappetizing.

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:

• Squids
• All-purpose Flour
• Cornstarch
• Baking Powder
• Panko Breadcrumbs or any Dried Breadcrumbs

IN THE PANTRY:

• Garlic Powder (optional)
• Onion Powder (optional)
• Salt and Pepper
• Cooking Oil

INGREDIENTS

• 1 Pound Squid, cut in rings
• 1/2 cup Cornstarch, for dredging
BATTER
• 1/2 cup All-purpose Flour
• 1/2 cup Cornstarch
• 1 tsp Baking Powder
• 1 tsp Garlic Powder (optional)
• 1 tsp Onion Powder (optional)
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 cup ICE COLD Water

FOR DREDGING
• 2 cups Panko breadcrumbs or any Dried Breadcrumbs


• Cooking Oil for Frying

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

• Use any kind of dried breadcrumbs, or make your own by toasting loaf bread(Tasty bread) slices in 300°F; for 10 - 12 minutes or until dried but not browned. Shred or pulse in food processor and use.


• Once you dredge in breadcrumbs, make sure you pack the crumbs tight onto the squid rings to keep them from falling off during frying.


• Here in the US, fried calamares are served as appetizers dipped in Marinara sauce. You will know it's a Pinoy version if it's dipped in spicy vinegar sauce.

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