Crumbed Calamari



  • 750g small, cleaned Calamari hoods
  • 1 cup plain flour
  • 3 eggs
  • 2 tablespoons cold water
  • 4 cups fresh white breadcrumbs
  • Canola oil, for deep-frying


  • Line baking tray with baking paper. Cut calamari into 1cm- thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.
  • Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat with breadcrumbs. Press breadcrumbs on with fingertips. Place onto lined baking tray.
  • Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or work until it is one-third full. Heat over medium – high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.
  • Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari.


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