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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 4 servings The following items or measurements are not included below: 4 medium squid |
||
| Calories 97 | ||
| Calories from Fat 21 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 69mg | 2% | |
| Potassium 112mg | 3% | |
| Total Carbohydrate 15.0g | 5% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.1g | ||
| Protein 3.7g | 7% | |
Marinated Calamari
By: **Jubes**
May 17, 2007
This calamari is so juicy and tender. The squid is tenderised by overnight soaking in milk. Tossed in flour and deep fried. Serve with a squeeze of lemon and a salad on the side. Any quantities of squid can be used for this recipe- just adjust ingredient amounts to suit.
SERVES 4 -6
Ingredients
- 4 medium squid, use the hoods sliced into rings
- 1 cup milk
- 1 garlic clove or use bottled minced garlic
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup flour or use gluten-free flour
Directions
1
Slcie the squid into rings and place in a small mixing bowl.2
Cover the squid with milk (use more or less as required. Add garlic and season with salt and pepper. Cover and refrigerate for 24 hours (or at least overnight).3
Drain the calamari and discard the milk. Pat dry with kitchen paper.4
Toss calamari in flour. I use a large plastic bag to do this.5
Deep fry until golden. Serve hot.6
Do not overcook the calamari as it may toughen.7
NOTE: Cooking time does not include overnight marination time.
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Featured Reviews for This Recipe
From: Sydney Mike
On Jun 30, 2008
Most definitely made this recipe for some neighbors for their dinner the other night ~ They'd expressed an interest in some unusual seafoods, so . . . I cut the recipe in half & since I knew nothing at all about making this kind of dish, I followed the ingredients & directions to a T! Enjoyed making it, & was just as happy taking it next door rather than serving it here! That, along with several servings of mussels, & my neighbors were in heaven & LOVED BOTH DISHES, thought me a master chef (big laugh!) & couldn't praise this dish enough! So, definitely a 5 star rating! [Made & reviewed while touring Italy on Zaar's World Tour 4]
From: Chef floWer
On Nov 13, 2007
Yummy! This is so delicious, I marinated a little longer then 24 hours and it was so tender. The garlic flavour soaked into the chicken but it was not overwhelming. Only change I made was I substituted the milk and used lactose free milk. Thank you **Jubes**
From: I'mPat
On Nov 17, 2007
We had this as part of a seafood platter and it was delicious. The DH was a bit sceptical as any time he has marinated squid in milk it has NOT come out tender but this was beautifully tender with a lovely garlic flavour. I only marinated 1 tube but did put in a full clove of garlic - would only recommend that if you really like your garlic (we do). Thank you **Jubes** for a keeper.
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