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Crumbed Calamari with Spicy Dip

Posted on November 19, 2014 by in rsg, seafood

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Crumbed Calamari

Crumbed Calamari reminds me of my carefree years at varsity. Oh boy, in those days you were considered to be very adventurous when you ordered calamari!

Crumbed calamari can be tricky to make though. If you over-cook it, the calamari is as tough as old shoes and the crumbs all end up at the bottom of the pan!  With the result that very few people are willing to give it a try and rather wait for the odd eat-out to order their favorite crumbed calamari!

Crumbing food can be a bit of a tedious job, so Knorr has taken the effort out of it and you can now have your crumbs and eat it with their new Knorr Crispy and Tasty Chicken Coating. It is delicious on chicken, fish and yes, also calamari!

The crumbed calamari can be part of a fish platter, enjoyed as a light snack when the kids come home from school or as a light supper with just a salad! However you choose to enjoy it, give it a go, it really is divine!

Crumbed Calamari

Crumbed Calamari with Spicy Dip

Serves: 2


500g calamari tubes and tentacles (ask the fishmonger to clean them for you)
125ml (½ cup) milk
1 egg
125ml (½ cup) flour salt and pepper
1 packet Knorr Crispy & Tasty Chicken Coating with Sweet Chilli Dip-Mix
750ml (3 cups) oil, for frying

To serve:

tartare sauce (see below)


Cut the calamari tubes into thin rings and the tentacles into smaller bite-sized pieces.
Pour the flour and calamari into a plastic bag and and shake it about to coat the calamari with flour.
Whisk the milk and egg together in a bowl. Spread the contents of the sachet of Crispy & Tasty crumb coating onto a separate plate
(Set the Sweet Chilli Dip-Mix aside to use in the tartare sauce.)
Dip the calamari in the milk/egg mixture and then in the crumbs and place on a plate or baking sheet. Refrigerate for at least 30 minutes.
Make the tartare sauce in the meantime (see below).
When you are ready to serve, heat the oil in a deep pan until it is very hot and fry the calamari, in batches, for no longer than 25 seconds.
Remove from the oil with a slotted spoon, drain on kitchen paper and serve immediately, with the tartare sauce.

Tartare sauce

75ml (5 Tbsp] mayonnaise
1 spring onion, finely chopped
1 gherkin, finely chopped
a few sprigs of fresh mint, finely chopped
the contents of the Sweet Chilli Dip-Mix sachet

Mix together all the ingredients and tip into a bowl.

 Crumbed Calamari

Disclaimer: This post is Sponsored by Knorr and part of a series of recipes that I developed  for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. The other recipes are by Alida Ryder from Simply-delicious and Thuli from Mzanzi Style Cuisine. Follow the campaign here!

Tomorrow  morning  at 11 o’clock, I will be talking to Chris von Ulmenstein and we tackle the issue of misleading photographs on restaurant websites!  I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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One Response to “Crumbed Calamari with Spicy Dip”

  1. Bettie Döckel 20 November 2014 at 9:26 am #

    Dankie Nina, dit lyk en klink nou op radio lekker om na jou en Chris te luister!

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