Squid and Chips

Combine the elements of the beloved calamares with Fish & Chips into one easy (and safe) homemade dish that can be munched on like a snack-on-the-go, or served as an appetizer to a main meal.


Serves 4 to 6  Prep Time 20 minutes  Cooking Time 20 minutes

1 kilo fresh whole squid
1 cup flour
1 cup Japanese breadcrumbs (Panko)
1 tablespoon table salt
1 teaspoon ground black pepper
4 cups cooking oil
4 large, peeled potatoes, cut into thick wedges
cane vinegar
lemon wedges

1  Wash the squid and separate the bodies from the tentacles. Clean thoroughly, taking care to remove the ink sacs inside the body. Slice the body into thick rings and set aside with the remaining tentacles.

2  In a large bowl, mix the flour, breadcrumbs, salt, and pepper. Set aside.

3  In a deep pot, heat the oil to a medium-high temperature. Dredge the squid pieces with the flour mixture and immediately drop into the hot oil. Cook quickly until golden brown on both sides, about 2 minutes per batch. Do not overcook because the squid will become too tough and chewy.

4  Skim the hot oil, then fry the potato wedges in the oil until the tips are crispy. Serve the squid and potatoes with lemon wedges and salt and pepper.

Tip: If you want a "cleaner" look to your calamares, remove the violet speckled skin of the body to reveal the pure white meat. But this is optional. You don't have to do it if you don't have time; it doesn't affect the flavor anyway.

Photography by Ocs Alvarez

• joan Mar 28 2010 @ 09:15am Report Abuse

     

  parang calamares ito...with potato wedges as sidings lang