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Splatter-free Fried Calamari Recipe

Splatter-free Fried Calamari Recipe
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Serving : 3
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Prepare the ingredients before making Splatter-free Fried Calamari in your home. Then, follow these steps below to serve Splatter-free Fried Calamari for your family or friends.

Ingredients: Splatter-free Fried Calamari

  • 2 Squid
  • 50 ml Milk
  • 1 clove Grated ginger or garlic
  • 8 tbsp Plain flour
  • 1 Egg
  • 2/3 tsp Soy sauce
  • 1 dash Pepper
  • 1 Panko (dried)
  • 1 Frying oil

How to Make Splatter-free Fried Calamari

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Splatter-free Fried Calamari in your home by yourself.

    Step 1
  • Gently remove the innards from the squid. Once you have cleaned it out, peel the thin membrane. I am not going to use the legs and fins this time.
  • Step 2
  • A tip to prevent oil splattering is to remove the thin membrane. Make shallow, vertical cuts in the backside and use a paper towel to peel off.
  • Step 3
  • The main reason why oil splatters is due to the moisture content in the squid.
  • Step 4
  • Pat dry and then brine in soy sauce. This helps drain the water.
  • Step 5
  • Take the squid from Step 4 and mix it with the listed amount of flour. Combine with garlic, soy sauce, salt, pepper, and milk, then mix.
  • Step 6
  • You could use ginger instead of garlic for the seasoning. Let it marinate for a bit and then add in the egg and a little bit of flour. The coating should be a little thicker than normal.
  • Step 7
  • Instead of adding in all the flour at once, use your judgement to add more as necessary.
  • Step 8
  • Coat the squid entirely with panko so that the water content from the squid won't leak.
  • Step 9
  • Heat 2-3 cm of oil in a frying pan. Then drop the squid rings into the oil and fry. Be sure to have the heat on medium!
  • Step 10
  • If you don't have enough oil, it becomes difficult to cook the squid because the temperature will fluctuate. Use a generous amount of oil.
  • Step 11
  • If you cook them for too long, they will be hard on the inside. I recommend cooking for about 1-1.5 minutes. They will still cook in residual heat, so take that in consideration.
  • Step 12
  • This method isn't 100% accurate, so some oil may splatter. Serve with tartare sauce
  • Step 13
  • Tartar Sauce
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