Calamari
Ingredients:
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1 lb (500 g) Calamari tubes, rinsed and cleaned
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1/4 cup (50 mL) Flour
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3 cup (750 mL) Fresh and dry white breadcrumbs
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( ) Salt, to season
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2 (2 ) Eggs, lightly beaten
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2 tbsp (30 mL) Water
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( ) Seasonings (such as paprika, chili peppers, garlic
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6 (6 ) Lemon, cut into wedges
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( ) Canola oil, for deep-frying
Preparation:
Dry calamari with paper towels. Remove any quills and skin. Cut calamari into rings. Season the flour well with salt and desired seasonings and use this mixture to coat calamari rings.
Mix water with eggs and beat lightly. Dip rings in egg mixture, drain off excess and toss in breadcrumbs, patting them lightly into rings and skimming off excess onto sheet pan. Refrigerate for a minimum of 10 minutes.
Heat canola oil in large heavy based pan at 350°F (180°C). Fry calamari, turning once, in batches and without crowding, for 2 - 3 minutes or until crisp and golden. Drain on paper towel lined plate. Season with salt. Use slotted spoon to remove crips from canola oil between batches.
Serving Instructions:
Serve calamari with lemon wedges.
Courtesy of Manitoba Canola Growers
www.mcgacanola.org