Calamari Recipe
Fresh cut squid, breaded, fried to a golden brown crisp. Served with two dipping sauces: Wasabi ranch and sweet chili sauce.
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Ingredients
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Calamari
Wasabi Ranch Dipping Sauce
Sweet Chili Sauce
Method
Calamari Preparation
- 1
Prepare the Squid
Clean the squid by removing the head, innards, and skin. Cut the bodies into rings about 1/2 inch thick and set aside.
- 2
Set Up Bread Station
In three separate bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and combine the breadcrumbs, cornstarch, salt, black pepper, and garlic powder in the third bowl.
- 3
Bread the Squid
Dredge the squid rings in the flour, shaking off any excess. Dip them into the whisked eggs, then coat well with the breadcrumb mixture. Set aside on a plate.
- 4
Heat the Oil
In a deep pan or fryer, heat the oil to 180°C (350°F).
- 5
Fry the Calamari
Fry the squid rings in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Wasabi Ranch Dipping Sauce Preparation
- 6
Combine Ingredients
In a mixing bowl, combine the mayonnaise, sour cream, wasabi paste, garlic powder, lemon juice, and salt. Stir until well mixed.
- 7
Chill
Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
Sweet Chili Sauce Preparation
- 8
Ready to Serve
Sweet chili sauce can be used directly from the bottle. Pour it into a serving bowl.
