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:
- All-purpose Flour
- Baking Powder
- Panko Breadcrumbs or any Dried Breadcrumbs
IN THE PANTRY:
- Garlic Powder (optional)
- Onion Powder (optional)
- Salt and Pepper
- Cooking Oil
- 1 Pound Squid, cut in rings
- 1/2 cup Cornstarch, for dredging
- 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
- 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.
- 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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