Twitter Delicious Facebook Digg Stumbleupon Favorites

Feb 24


crispy-calamari-and-chips-pic

Last weekend was fried food night, says who? says me :D, and since I got squid from the market that day I decided to cook calamari and french fries. I added some beer in the batter for the calamari since I saw a left over beer in the fridge.

Here’s the recipe for my crispy calamari:

Squid (cleaned and cut in ringlets )

salt and pepper for seasoning

For batter:

In a deep bowl, whisk till fully combined the following: 1 egg, 1 cup beer, 1 cup flour, salt and pepper, dried herbs. Add beer or flour until rich but runny consistency.

To cook:

Heat oil in a deep frying pan. To know if the oil is ready, drop a small batter in the oil, it must float immediately.

One by one, dip the squid in the batter, remove excess batter, and put in the frying pan. Do not overcrowd the pan to avoid reducing the temperature of the oil, if not, the squid will be oily and the coat separates from the squid. Fry until light brown. Do not overcook if you don’t want to chew a rubber. Once cooked, place on a plate lined with paper towel to absorb excess oil.

 

For Crispy French Fries cooked 3 times

1. Peel and slice potatoes. Boil water with salt and boil the potatoes until al-dente. Drain potatoes.

2. Heat oil and fry potatoes in small batches. Once it turned to yellowish color, remove and place in towel-lined plate. Fry remaining potatoes. Be careful when frying as the oil pops due to the moisture from potato.

3. After the potatoes are all fried, fry again in the same oil in small batches. The french fries are ready once it’s golden color. Always put the cooked fries on a towel-lined plate to absorb excess oil.

Serve calamari and fries with mayo dip and lemon slices. Very good wi

Leave a Reply:

*

My Other Blogs

A Husky n A Lab

Aqua World

Stars Glam

Sports Corner

The Big H