Crumbed calamari with lime and coriander dipping sauce
- 09.03.2017
- 461
Try this delicious combination of crunchy calamari with zesty dip for the perfect weekend feast.
Recipe «Crumbed calamari with lime and coriander dipping sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 400g cleaned squid tubes, 2 eggs, lightly whisked, 2 tsp Dijon mustard, 50g plain flour, 210g fresh breadcrumbs , Salt & freshly ground black pepper, Vegetable oil, to deep-fry, Mixed salad leaves, to serve , Lime wedges, to serve, 80ml fresh lime juice, 80ml peanut oil, 2 tbsp chopped fresh coriander leaves, 1 tsp finely grated lime rind, Pinch of caster sugar, Salt & freshly ground black pepper.
Ingredients:
- 400g cleaned squid tubes
- 2 eggs, lightly whisked
- 2 tsp Dijon mustard
- 50g plain flour
- 210g fresh breadcrumbs
- Salt & freshly ground black pepper
- Vegetable oil, to deep-fry
- Mixed salad leaves, to serve
- Lime wedges, to serve
- 80ml fresh lime juice
- 80ml peanut oil
- 2 tbsp chopped fresh coriander leaves
- 1 tsp finely grated lime rind
- Pinch of caster sugar
- Salt & freshly ground black pepper
Instructions
- To make the dipping sauce, combine the lime juice, peanut oil, coriander, lime rind and sugar in the bowl of a food processor and process until well combined. Taste and season with salt and pepper. Set aside.
- Pat squid tubes dry with paper towel. Cut crossways into 1cm-thick rings. Combine eggs and mustard in a bowl. Place flour and breadcrumbs on separate plates. Season flour with salt and pepper. Coat calamari rings in flour and shake off excess. Dip into egg mixture, one at a time, allowing excess to run off. Coat well in breadcrumbs.
- Add enough vegetable oil to a large heavy-based saucepan to reach a depth of about 15cm and heat over medium-high heat (to test if oil is ready, a cube of bread turns golden brown in 10 seconds). Cook one-third of the calamari for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches, reheating oil between batches. Season with salt.
- Serve with dipping sauce, salad leaves and lime wedges.