The Ships Cook Book

Recipes, Insight, Theory and Everyday Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations. All Recipes have a fully adjustable servings feature, just change the number of servings and the ingredients recalculate automatically.

The Ships Cook Book

Deep Fried Calamari (Squid Rings)


Print Recipe
 Deep Fried Calamari (Squid Rings)
Here is a simple and esay way to prepare Deep Fried Calimari, it cooks in just 45 seconds so you only need to fry this minutes before the crew arrive, it makes a great lunchtime meal served with Tartar Sauce or Sweet Chilli Sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut the cleaned squid tubes into 1cm wide rings, and rise under running water.
  2. Allow to drain.
  3. Switch the deep far fryer on and set the thermostat to 180°C
  4. Place the flour salt and pepper in a suitable mixing bowl.
  5. In a separate bowl beat together the eggs and milk.
  6. Have your fresh breadcrumbs standing by in a suitable contains and a empty tray standing by the breaded calamari.
  7. Dip the Squid Rings into the seasoned flour.
  8. Pick up each ring of calamari shaking off excess flour and drop each piece into the milk and egg wash.
  9. Then with one hand pick the individual pieces of calamari out of the egg wash shaking off the excess, and drop into the breadcrumbs and with your dry hand coat the rings in breadcrumbs and the place on a clean tray without piling the calamari on top of one another.
  10. Put the breaded Calamari in the fridge or to one side, as you must cook this just moments prior to serving.
  11. When the deep fat fryer has reached temperature, place the frying basket into the hot oil. and carefully a few pieces as a time place some calamari into the hot oil and fry for just 45 seconds to one minute, then lift the basket out and drain for a moment over the hot oil.
  12. Transfer the calamari to a warm bain-marie container and place strait on the counter garnish with lemon and parsley and serve right away
  13. Serve with Tartar Sauce, or Sweet Chilli Sauce.
Share this Recipe