CRISPY FRIED SALT & PEPPER CALAMARI’S /SQUIDDYS/LULAS

23 Dec

Small plates,snacks or appetizers are so so welcome in the holiday season and we love to gorge on ’em even otherwise and my all time favs are rissoes de camarao and emphadinhas and croquettes and…..ok i better stop else will end up listing ’em all …..

Every Goan love Squids/calamari/lulas and i do too!

I have many ways to serve them up like red masala, a chilly fry , stuffed , batter fried, garlic butter and balchao, yeah i make squiddy balchao too for Squiddy lovers!

And this recipe ,is a quick way of getting a snack in a few mins this festive season!

Sure u can use prawns or cubed fish too!

Nigella sure does know the how to invent in her kitchen the best of appetizers,thru any season ,be it summers, christmas or bitey moments and she shines thru ’em all….

Well its really difficult to single one out (and i actually had another meaty one but no pics so no posting)and this one rocks too!

well managed a few pics till they were all goneeeeeeeeeee…….and am jus about getting the hang of my brand new digital camera and my very own…SMALL IS BIG RITE HERE TOO….


YEah am super joyous about this one gizmo and its really a cool camera which my dear little b chose and picked and my parents gifted to me before the clock struck 12…..{dis was dec 2009}

And so my first savoury shot with this cam are these sqiddys which instead of the traditional ringa rossies ,we had ’em cubed..

Ok so instead of yapping a bit more shall we head on strait to the ‘making of these crunchy squiddys’ and then the yummy revs…

ADAPTED FROM THE CRUNCHY MUNCHY KITCHENS OF NIGELLA LAWSONS WORLD

honestly i weighed nothing..jus went with a portion of squiddys and will try my best to portion it out…

1)MARINATE AROUND A CUP OF SQUIDDYS/CALAMARI IN THE FOLLOWING

—-freshly squeezed lime/lemon juice

—-a tsp or 2 of whole peppers lightly crushed

—-salt to taste

2)NOW TAKE A GOOD AMOUNT OF CORNFLOUR IN A ZIPLOCK POUCH(well i took in quite a bit that my calamari/lulas were totally snow covered) AND ROLL IN AND RUB IN THE CALAMARI WELL TILL COVERED.

3)hEAT SOME OLIVE OIL IN A PAN(i shallow fried ’em and kept adding a little oil when things sizzled in a pan) and fry well on both sides to a golden brown hue.


Oh these are absolutley elicicous and crunchy and they did stay crunchy awhile and with a little dollop of sour cream dressing or ketchup or a squeeze of lime juice or on their own they rock….

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