About The Dish
Enjoy perfectly golden, crispy crumbed squid rings with this easy recipe, ideal for family meals or entertaining. Made with tender squid coated in a seasoned crumb, these rings deliver a satisfying crunch with every bite. Serve them as an appetiser or main, paired with fresh lemon and dipping sauces. Order premium squid online from Pearl Seafoods for delivery across Sydney and recreate this delicious seafood classic in your own kitchen.
Ingredients List
- 200 g squid, cleaned and sliced into 1 cm rings
- 2 tablespoons cornflour
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs
- salt, to taste
- vegetable oil, for shallow frying
- lemon wedges, to serve
- 1/2 baby cos lettuce, leaves separated
- 1/4 cucumber, cut into batons
- 1/2 small carrot, julienned or finely sliced
- dipping sauce of choice (optional)
Steps
- Place cornflour on a plate and season with salt. Spread breadcrumbs on another plate and whisk the egg in a shallow dish.
- Combine cucumber batons, baby cos leaves, and half the carrot in a small bowl to prepare the sides.
- Slice the calamari into 1cm-thick rings, ensuring they are evenly cut. Pat the rings dry with paper towel to remove excess moisture.
- Coat the calamari rings lightly in cornflour, dip them into the egg, and then cover them with breadcrumbs.
- Pour enough oil into a large, heavy-based frying pan to cover the base about 5mm deep. Heat over medium-high until hot. Fry the calamari rings in batches for 2-3 minutes or until golden brown.
- Drain the calamari on paper towels to remove excess oil. Serve immediately with prepared sides for a fresh, crispy dish.