Calamari is one of life’s most tasty delicacies. And what’s better is that it isn’t hard to make. Try this crumbed calamari recipe and your life will change for the better.

Serves 4-6

To make Crumbed Calamari with Lime, you will need:

Calamari or squid, around 400g
2 eggs
2 Tsp Dijon mustard
1/3 C plain flour
3 C fresh breadcrumbs
Salt & freshly ground black pepper
Vegetable oil, to deep-fry
Mixed salad leaves, to serve
Lime wedges, to serve

For the Lime & Coriander Dipping Sauce:

1/3 c lime juice
1/3 c peanut oil
2 Tbsp chopped coriander leaves
1 Tsp finely grated lime rind
Pinch of caster sugar
Salt & freshly ground black pepper

How to make Crumbed Calamari with Lime:
Rinse calamari and then pat dry with paper towel.
Cut crossways into 1cm-thick rings.
Combine eggs and mustard in a bowl and whisk well.
In seperate plates place flour and breadcrumbs.
Coat the calamari rings in flour, then dip in egg mixture and then coat in breadcrumbs.
In a large saucepan, add vegetable oil until it reaches a depth of about 15cm and heat over medium-high heat
Cook one-third of the calamari for 1-2 minutes or until golden brown.
Use a slotted spoon to transfer to a plate lined with paper towel.
Repeat in 2 more batches, reheating oil between batches.
Season with salt.

To make the dipping sauce, combine the lime juice, peanut oil, coriander, lime rind and sugar into a food processor and process until well combined.
Add salt and pepper to season.

Serve with dipping sauce or aioli, salad leaves, hot chips and lemon wedges.

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