Deep-fried calamari

Yield: 4 servings

Measure Ingredient
6 \N Squid; cleaned and bodies
\N \N ; cut into rings
150 millilitres Single cream; (5fl oz)
3 \N Egg yolks
2 tablespoons Freshly grated parmesan
2 tablespoons Plain flour
1 \N Garlic clove; crushed
1 teaspoon Dried oregano
\N \N Oil for deep-frying
\N \N Salt and freshly ground black pepper

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.

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