Deep-fried calamari
HB-3448 · Hand-built original · Turkish and Middle Eastern
Squid rings soaked in sparkling water, coated in a flour and polenta batter and deep-fried until golden, served with lemon.
Turkish and Middle EasternSide dishes1 hrServes 49 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: squid
Servings:4quantities adjust to match
Ingredients
- 1lb 7oz cleaned squid tentacles, cut into finger-width rings
- ½ tbsp sugar
- 1 tsp bicarbonate of soda
- 11fl oz sparkling water
- 7fl oz sunflower or vegetable oil
- 1 lemon, juice only, to serve
- sea salt
- 7oz plain flour, plus extra for dusting
- 4¼oz fine polenta
- 14fl oz sparkling water, extremely well chilled
Method
- Rinse the squid rings in a sieve under cold water, checking no residue remains inside the rings.
- Mix the sugar and bicarbonate of soda with 11fl oz sparkling water in a bowl and soak the squid in the liquid for 10 minutes.
- Heat the oil in a high-sided saucepan to 170-350°F, about 2 in deep.
- Mix the flour and polenta in a bowl and add the well-chilled 14fl oz sparkling water a little at a time to make a batter and use at once.
- Drain the squid, pat dry with kitchen paper, season with sea salt and dust lightly in flour, shaking off the excess.
- Dip the squid in the batter, let the excess drip off and fry in batches for about 4 minutes on each side until golden brown and crispy, then serve with the lemon juice.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
9 kcalCalories
0.1 gProtein
2.6 gCarbs
0 gFat
0 gSaturates
0 gFibre
0.4 gSugars
337 mgSodium
0 mgCholesterol
15 mgPotassium
1 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data