I somehow always considered Squid/Calamari (a quick google search tells me it's the same thing) as restaurant food. I mean, we had it from restaurants mostly and never cooked at home.
However these days, the option of eating out is kinda nonexistent, and when we do take-outs, squids don't feature in it at all. So, I started buying it, mostly for a change from the usual stuff.
Salt and pepper squid is something we really loved while eating out and my plan was to recreate that at home. As always, I never stick with the plan and ended up with this Butter Garlic Squid. But, I heard no complaints from anyone!
Now, this is a super-duper easy recipe to make with minimal ingredients and if you have cleaned squid at hand, it hardly takes any time. If you are a fan of fried seafood recipes, then you'll love this. I wanted it to be super crunchy and planned the recipe accordingly. It worked well and we had super crunchy squid rings with some chilli mayo to add a spicy kick.
Hope you'll enjoy this.
Here is the recipe…
Ingredients
- 150 – 200 gms Cleaned squid, cut into rings (measured after cleaning)
- 2 Egg whites
- 2 tbsp Cornflour
- 2 – 3 tbsp Water
- 1/2 cup Plain flour (maida)
- 3/4 – 1 cup Bread crumbs
- 1.5 – 2 tbsp Garlic butter (refer notes)
- Salt & pepper (to taste)
- Oil for deep frying (I used sunflower oil)
Instructions
- Whisk the egg whites lightly. Add cornflour and water and make a thick batter. Season with salt and pepper.
- Season the plain flour with salt and pepper.
- Pat dry the cleaned squid rings with tissue. Dip the squid rings in egg whites and roll in seasoned flour mixture.
- Shake off the excess flour and dip in the egg white mixture again.
- Roll it in bread crumbs and make sure it's well coated.
- You can do the above steps in batches.
- Once the squids are coated with bread crumbs, deep fry them till it's cooked and golden brown in color.
- In a wide pan, melt garlic butter. Add the fried squid rings to the melted butter and toss it well. Serve hot with a dip of your choice. We had it with chilli mayo.