Friday 11 March 2011


Squid is a firm favourite in Southeast Asian and Mediterranean countries. In the Western countries, it is classified with the exotica and is still not very popular in restaurant menus.

Squid is a cheap and cheerful and very flavourful seafood. A lot of people are put off by its looks and dread cleaning it . It actually isn't hard at all. Simply pull the head off and discard everything that's inside the body cavity. You may peel off the pink membrane on the body or leave it on. I just cut the head from below the tentacles and that gets rid of everything that is not edible. 

Fried squid is a very popular starter/appetizer and is a breeze to make. Squid cooks very quickly and toughens when overdone. Unlike the usual heavily battered versions, this fried squid has a light coating of flour and corn flour; the squid, and not just the batter, is fried. It is seasoned with salt as well as sugar and is flavoured with lemon and garlic, resulting in a balance of saltiness, sweetness and tang.


1 1/2 c. of squid, cut into 1" rings, heads trimmed
2 tsps. lemon juice
1 1/2 tsps. salt
1 tsp. garlic powder
1/4 tsp. chilli powder (optional)
3 tsps. sugar
2 tbsps. plain flour
1/3 c. corn flour
oil for frying

Season the cut up pieces of squid with the lemon juice, salt, sugar, garlic and chilli powder. Mix well. Sprinkle the flour on the mixture and mix again. 

Put the corn flour in a separate mixing bowl. Drain the squid pieces in a colander and mix with the corn flour. 

Deep fry on medium high heat, a few pieces at a time. Keep stirring while frying to avoid spattering. Each batch will take just 2 minutes to cook. Drain on kitchen paper. Serve with lemon slices. 

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  1. I had calalmare in canada and i was shocked i actually liked the taste... i never thought of making it myself. your recipe looks very simple and the picture looks so tempting!
    -abeer @

  2. I love fried calamari too - always shallow fry to avoid too much saturated fat. Yours look very appertizing. Lovely site.

  3. Yum, Adora. And I think the chili powder would be essential for a nice kick. I would just end up eating the whole thing though!


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