Pan-Fried Calamari Rings
This recipe creates wonderfully crispy pan-fried calamari rings. Thawed squid is coated in a seasoned flour mixture, dipped in beaten egg, and then covered with panko breadcrumbs before being fried in hot oil. The result is a golden, crunchy exterior with tender squid inside. It's a surprisingly substantial dish, perfect for sharing as a starter or enjoying as a light main course, best served with your favourite dipping sauce.
Ingredients
- 16 ounces frozen squid rings, thawed under running water (I got mine at Trader Joe's)
- 1 cup flour (or less, if you think you can get away with it, just add more as you go if you start with less than)
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 3 eggs
- 1 (6 ounce) package panko breadcrumbs (japanese bread crumbs)
- oil, for frying
Method
- Combine the flour, cayenne pepper, and kosher salt in a medium bowl.
- You can incorporate other flavourings like herbs or lemon zest into the flour mixture if desired.
- Crack the three eggs into a separate bowl and give them a light whisk.
- Spread the panko breadcrumbs out on a plate.
- Begin heating the frying oil in a medium-large pan on the hob.
- Take a few of the thawed calamari rings and dip them into the flour mixture.
- Ensure the rings are fully coated in the flour.
- Next, dip the floured rings into the bowl of beaten egg.
- Coat the rings in the panko breadcrumbs, pressing gently to help them adhere.
- Shake off any loose crumbs and carefully place the coated rings into the hot oil.
- Avoid overcrowding the pan with too many rings at once.
- Leaving space between them allows for even cooking and browning.
- Fry the rings until the panko crust turns a golden colour and the calamari is tender.
- Be careful not to cook them for too long, as squid can become tough.
- Serve the hot calamari rings with dipping sauces of your choice.
- These are best enjoyed immediately.
- This recipe yields four portions as a starter or two to three for a more substantial meal.
Nutrition (per serving)
Sodium853500 mg
Recipe details
CategorySquid
Authorspatchcock
