1 pound squid
1  cup flour
1/2  teaspoon salt
1 teaspoon pepper
 2 cups cooking oil for frying


Detach the head with the tentacles and remove the mouth (the hard part). Clean the other part of the squid by inserting one finger into the casing (longer part of squid) to remove a transparent filament and the ink sac. Cut the longer part by 1". In a gallon Ziploc, mix the flour, pepper, and salt. Add the squid to dredge in the flour mixture by shaking the Ziploc. Deep fry in oil (375 degrees F) in a fryer or deep pan until golden brown. Scoop cooked Calamare with a spoon colander and lay on a bowl lined with paper towels to drain oil.

Sauce or Dip:
Mix 1/4 cup dark soy sauce, 1/4 cup water, 2 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons sugar, 1 tablespoon oyster sauce, 2 tablespoons seasoned rice vinegar, 1 tablespoons sesame oil, 2 tablespoons chopped cilantro, 2 tablespoons chopped green onion, 1 tablespoon Catsup, and 1 tablespoon honey.

*Kitchen Tested October 21, 2007


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