Spicy Seaweed Calamari

Spicy Seaweed Calamari

Serves 4 as a starter
Prep time 20 minutes
Cook time 10 minutes

11_22_17_Nat_Blogg_Deep fried squid with lime

Image by Jamie Orlando Smith

2 tbsp Salt
400g Squid
4 Egg whites
140ml Milk
280g Panko Breadcrumbs
60g Plain Flour
30g Polenta
2 tbsp Togarashi
1 tbsp Shredded seaweed
1 tsp Caster Sugar
Vegetable oil, for frying
Lime wedges, to serve

Dissolve the 2 tbsp salt in a little hot water and then top up with cold water. Slice the squid tubes into strips and cut the hard ‘beak’ off the top of the tentacles and soak in the water for 30 minutes to tenderise. Once soaked, drain and dry on some kitchen roll.

Pour the oil into a deep pan and heat to approximately 170-180c.

Mix together the egg whites and milk in a shallow dish and in a sealable tupperware tub, combine the panko, flour, polenta, togarashi, seaweed and sugar. Seal the lid and shake to combine.

Working in batches, add the squid to the egg white mixture and then into the flour mixture, seal the lid and shake to coat. Fry for 2 minutes until golden and cooked through. Remove from the oil and drain on kitchen roll.

Serve hot with lime wedges.

11_22_17_Nat_Blogg_Deep fried squid with lime 2

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