|2 cup||Calamari fish(cut the calamari into small rings like onions) you can use tentacles if you like it or else just use the rings.|
|1 cup||All-purpose flour|
|¼ cup||Corn flour|
|1 tsp||Chilli powder (marinade)|
|½ tsp||Pepper powder (black or white) (marinade)|
|½ tsp||Garam masala powder (marinade)|
|Salt (as per taste) (marinade)|
|Sugar a pinch (marinade)|
|1 no||Egg white (marinade) can go for whole egg too|
|Oil for deep frying|
Cut the calamari into small rings like ½ cm thickness and wash it thoroughly.
Marinate the calamari with chilli powder, pepper powder, salt, sugar, garam masala powder, egg for minimum 5 hours. I prefer overnight.
Step 3 :
Now mix all the dry flour (All purpose, corn flour, and semolina rava) together in a bowl. Now coat the calamari with these flour and take out the extra flour by sifting.
Now heat the oil medium high and deep fry the calamari for less than 1 min until the flour gets golden colour.
Hint: Don”t overcook the calamari. It will turn rubbery. When cooking calamri we have to be very careful. It needs very less time to cook.
Cooking tips for Calamari:
The proper temperature and timing also determine calamari’s tenderness. In general, cook them briefly over moderate to high heat (30 seconds to 2 minutes) or slowly over low heat (at least 30 minutes).
Serve hot with tartar sauce, or mayo chilli sauce( just combine 1 cup mayo with ¼ cup chilli sause). Garnish with lemon wedges and coriander leaves.
1 cup mayo
1 tbsp dill pickles chopped
2 tbsp onion chopped
salt a pinch
sugar a pinch
pepper as reqd.
Grind them together in blender(Mixie) for few min. Check for salt. Very easy and tasty dip for fried seafood dishes.