Gail's Spicy Battered Calamari

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Please Spread the love!
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

trh-gails-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
Ingredients:
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
Method:
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
Ingredients:
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)
Method:
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
 

Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon