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Crumbed Calamari with Spicy Dip

Posted on November 19, 2014 by in 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!

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
250ml (1cup) flour

salt and pepper
5 ml smoked paprika or peri-peri – your choice
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 ⅓ of the flour and all 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.
Pour the remaining flour in a bowl and add the salt, pepper and paprika or peri-peri. Dip the calamari in the milk/egg mixture and then in the flour 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
1 chili – optional

Mix together all the ingredients and tip into a bowl.

 Crumbed Calamari

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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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