The secret to cooking calamari so that it’s not chewy is to cook it fast and in hot oil!
I bought a medium sized, cleaned squid tube with tentacles. This is enough for an appetizer for two people.
-1 cleaned squid tube with tentacles, sliced about 1/2 inch thick
-3/4 cup unflavoured almond milk with 3/4 tsp white vinegar - this makes a buttermilk type of mixture to marinate in
1/2 cup of flour
2 tsps cornstarch
Salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp paprika
Frying oil
Soak your sliced calamari in the almond milk mixture one hour before frying. Keep refrigerated until ready to fry.
Mix your dry ingredients together and dredge your calamari in it.
Heat your oil. Test it prior to putting your calamari into it.
Needs to sizzle!! Calamari needs to cook in very hot oil.
Fry a few at a time to prevent the oil temperature from cooling down.
Fry for less than a minute. You’ll know they’re cooked when they change colour from a bluish hue to an opaque white hue.
Experiment by frying one to test the oil temperature and how long it takes to turn opaque. It goes very fast!!
The dipping sauce I use is very simple. I mix seafood sauce with eggless mayonnaise.
Crunchy and delicious!
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