Spicy Crunchy Fried Calamari
This crunchy Calamares packs some heat. Serve them as appetizers or even as mains. Also perfect for pairing with your favorite booze. Surely a crowd-pleaser that can be cooked in no time at all!
- 1 pound frozen squid rings thawed, washed and drained
- 1 cup milk
- 1 lemon or 4-5 calamansi
- 1 cup flour
- 1 cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon cayenne powder
- 1 teaspoon paprika
- 2 teaspoons onion powder optional
- ground pepper
- oil for deep frying
Soak squid rings in milk for at least an hour.
Add lemon juice to the milk with the squid. The lemon juice acts as a coagulant that will thicken the milk.
In a separate bowl, mix together the remaining dry ingredients.
In a deep pan or wok, heat oil over medium heat. Oil should be high enough to cover a layer completely.
Dredge a piece of squid with the flour mixture until fully coated.
Deep fry coated squid rings in batches, making sure you do not over-crowd the pan. Fry for about 2-3 minutes each batch.
Using a slotted spoon remove cooked calamari from oil and transfer to a plate lined with paper towels to drain excess oil.
Calories: 396kcal | Carbohydrates: 62g | Protein: 25g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 297mg | Sodium: 86mg | Potassium: 503mg | Fiber: 2g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 9.4mg | Calcium: 139mg | Iron: 2.6mg