Crispy Calamari

Crispy Calamari…this is so sinfully artery clogging!!! And yet temptingly delicious at the same time!!! Deep down, I knew it was bad for us but somehow temptation overpowered thus we ended having this dish for dinner sometime last last week…so yummy ,boy …how could I resist it when I saw this recipe on someone’s blog. Moderation is the keyword here so, no problem cooking this dish once in a while, I guess :))))))

I realized that I have put on some weight lately and all the eating out the past few days had added more to my already rounded figure :(

My US citizen brother came back for a short break last Saturday. So that explained why I have not been posting for some time now. So much to share and yet not enough time to blog about it…haizz…busy entertaining this US guest the whole of last week and I really miz my baking and I have a lot of bun recipes that I need to try out…and now that my US guest had gone back to NJ…I can finally get back to my world of baking (;

This Crispy Calamari is simple to prepare and very very yummilicious. Served as an appetizer or as main dish for dinner or as a side dish for drinkers..heehee. Dip with your favourite chili sauce….wow surely it’s finger licking good!!!

I omitted the cornmeal coz I ran out of cornmeal ( you must have the cornmeal coz it gives the calamari a more crunchy texture )

Crispy Calamari (adapted from Nigella Express)

Ingredient:

1 pound calamari /squid, cleaned, and cut into rings.
1/4 cup cornmeal
1/4 cup cornstarch
pinch of cayenne pepper
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 cup peanut oil ( I used canola oil )

1. Heat oil to 375 degrees in a small (but hopefully tall) saucepan.
2. In a ziplock storage bag combine cornmeal, cornstarch, and seasonings.
3. Add squid and shake until coated.
4. Working in batches fry the squid. If your squid is small, it could be done in 35-40 seconds. If it is larger, it could take as long as 2 minutes. If you overcook squid it will be rubbery.

*******