1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (47g) Recipe makes 4 servings The following items or measurements are not included below: 4 pieces calamari |
||
| Calories 99 | ||
| Calories from Fat 24 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 156mg | 6% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 13.8g | 4% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.2g | ||
| Protein 4.5g | 8% | |
Ingredients
- 4 pieces calamari, sliced into rings
- 2/3 cup stale breadcrumbs
- salt
- pepper
- garlic powder
- 1 egg
- 1/4 cup milk
- oil (for deep frying)
- tartar sauce (for serving)
Directions
1
Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.2
Beat the egg and combine with the milk and place this into a small dish.3
Heat the oil up to 160C degrees.4
Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.5
The calamari should be well coated.6
Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.7
Enjoy.8
Serve with tartar sauce.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Crumbed Calamari recipes
Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > No Shell > Squid
- Preparation > Time to Make > < 15 mins
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Kenny France
On Dec 17, 2004
Great Recipe, Thumbs up, Just fry your calamari until they turn golden brown (about 2-3 min) I serve it with spicy rice and tartar sauce, the kids love it aswell, the only problem is when you cook these in batches you tend to eat more than you save for dinner. Kenny SA
From: southern_gal12000
On Aug 6, 2003
Even though I haven't tried this recipe exactly, I don't see any problems with it. I have cooked calamari a few times and I cooked it last night and it turned out great and in fact I'm cooking it again tonight(We love the stuff =)). Personally I add flour to my breadcrumbs but breadcrumbs only should be fine. Cornmeal is good too. Sauteing it without any breading is good also, if done right. I have heard the same thing regarding the length of time but I believe it depends on the thickness of cut of the squid and/or the temperature you are cooking it at. I mainly go by the look of it. Cooking anything should never be so cut and dried and timed (all stoves/ovens, cookware, etc. are all different). Although approximate times are good to give the inexperienced person an idea of how long to cook something, it should always be cooked by what seems right, feels right and looks right to the cook.
From: Carole Whitmore
On Mar 1, 2002
I was told years ago by a chef that calamari should be fried for no longer than 2 minutes or to cook as in sauces and soups to cook for at least 2 hours.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2007 Scripps Networks, Inc. All rights reserved