CRISPY, TENDER & FULL OF FLAVOUR! 🦑✨
Hello everyone! If you love Fried Calamari (Squid Rings) when you go out to eat, you are going to love this homemade version. Many people are afraid to cook squid because it can turn rubbery, but I am sharing my simple method to keep it perfectly tender on the inside and super crispy on the outside.
But this isn’t just plain calamari, I have added a special blend of spices to the coating to give it an extra kick of Flavour. It makes such a huge difference!
This is the ultimate Party Appetizer or a delicious weekend treat. It’s quick, easy, and tastes so much better than the frozen version.
In this video, you will learn:
-The Secret to Tender Squid: How to prep and cook it so it never gets rubbery.
-The Flavor Twist: My special seasoning mix for the batter.
-Crispy Coating: How to get that golden crunch that stays on the ring.
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👩🍳 About Me
I’m Chetna Makan, finalist on The Great British Bake Off 2014 and winner of the Christmas Bake Off 2016.
Check out my other cookbooks:
The Cardamom Trail (2016)
Chai, Chaat & Chutney (2017)
Chetna’s Healthy Indian (2019)
Chetna’s Healthy Indian Vegetarian (2020)
5 Comments
Corn flour or corn starch???
This looks gorgeous! Now to bully my husband into eating squid… I love it. Happy New Year, Chetna, and thank you for all the great recipes and inspiration.
I love a bit of fried squid! This seasoning sounds very good, I will try it!
I love squid but last time I ordered it at a restaurant in the US, it turned out not to be squid at all, but that part of the pig no one really wants to eat. The owner was there and denied it, but there is no mistaking it. I've never made fried squid at home, but the New Year's Eve market will have it and maybe I'll give it a go. You are a wizard to have made that in ten minutes, Chetna!
Are you going to make something extra special for New Year's Eve? My family in Canada always had a Tourtiere, with some good chutney, and chicory and romaine salad with balsamic vinegar and olive oil. Oh, and that 1950s specialty, the relish plate: olives and celery!