Salt and Pepper Calamari goes well for lunch with a yummy salad or as an entree with some Tartare Sauce.
Salt and Pepper Calamari
Tender calamari pieces coated in a crisp salt-and-pepper crust. Quick, delicious, and perfect with lemon wedges or dipping sauces.
Course: LunchCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 number kg or 1000 gram Calamari-tubes sliced into rings
1 number tsp Salt-Add .5 tsp or more according to your preference
1 number 500 millilitre Canola Oil-for deep frying
2 number Chillies-optional
2 number Egg whites
1 tbsp Ground White Pepper
1 cup Cornflour
Directions
- In a bowl combine the cornflour, salt and pepper and chili.
- Dip the calamari into the egg white mixture and flour in the cornflour mixture until coated.
- Heat the canola oil in a heavy based saucepan until a small piece of bread browns in about 15 seconds.
- Cook the calamari in small batches for 1 to two minutes each batch.
- Drain on paper towels and serve hot with lemon and a fresh garden salad.
- Recipe Hints and Tips:
- Salt and Pepper Calamari is not suitable to freeze.
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