24 Feb Gail's Spicy Battered Calamari
I love fish and seafood💟💟so does my family, so tonight it was a Spicy battered Calamari/Squid with a great lemon parsley butter sauce. Sides were fries and tomato & parsley salad. The verdict?? …well they scarfed the lot
Spicy Battered Calamari
600 g Calamari rings thawed, washed and dried well on paper towels
1 1/2 cups of chana/gram flour or you can use ordinary flour, your choice
1/2 tsp baking powder
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 tsp black pepper
Salt to taste
1 cup soda water + extra if needed
Vegetable or Canola oil for frying
In a bowl sift flour & baking powder. Add all the spices. Stir with a whisk.
Make a well in the centre and slowly add the soda water and whisk until you have a smooth batter.
If the batter is too stiff add a little more water. Check for salt.
Cover batter and leave to stand for 30 minutes at room temperature.
Fill a deep heavy based saucepan with vegetable/canola oil and heat until a cube of bread when dropped into oil browns in 15 seconds. Then the temperature is reached. Dip the Squid/Calamari rings into batter then drop into oil in batches. Cook for 30-60 seconds until golden brown. Don’t overcrowd the saucepan it will bring down the temperature of the oil.
Remove with a slotted spoon and drain on paper towels.
Serve with a tomato & parsley salad, fries or rice & lemon parsley butter sauce
Lemon Parsley Butter Sauce
70 ml lemon juice
Dash of honey
Pinch of salt
150 ml fresh cream
3 tbsp cold butter cubed
11/2 tsp dried parsley (optional)
Heat lemon juice in saucepan reduce by half.
Add honey, parsley and salt.
Add cream using a whisk and bring to the boil then reduce a little further.
Whisk in cold cubed butter.
Don’t boil sauce again it will split.
Prepare the sauce when your fish is cooked and ready to serve.
Use sauce for fried, grilled or poached fish/seafood
Recipe credit: Calamari recipe from Hamlyn 1000 recipes & modified
Recipe credit: Lemon parsley butter sauce – Nadine Pospech
Prepared, tried and tested by: Gail Haselsteiner