Deep-fried calamari
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Squid; cleaned and bodies | |
| ; cut into rings | ||
| 150 | millilitres | Single cream; (5fl oz) |
| 3 | Egg yolks | |
| 2 | tablespoons | Freshly grated parmesan |
| 2 | tablespoons | Plain flour |
| 1 | Garlic clove; crushed | |
| 1 | teaspoon | Dried oregano |
| Oil for deep-frying | ||
| Salt and freshly ground black pepper | ||
Directions
Pour the cream into a large bowl and set in the egg yolks, cheese, flour, garlic and oregano to make a smooth batter. Season with freshly ground black pepper.
Heat enough oil in a deep pan for deep-frying. When hot enough the oil should be 160-180øC (325-350øF); a piece of bread dropped in the oil will sizzle and become golden brown in 30 seconds. Dip the squid rings and tentacles into the batter, one at a time and put into the oil.
Fry for 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately, sprinkled with salt.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.