CRISP BREADCRUMBED CALAMARI RECIPE

There was a time when we used to eat crispy squid rings at a restaurant in Tel-Aviv Old Port area. Its tables are in the open air, by the sea.

Squids in paper bags, spicy sauce, cold beer…The restaurant is small, you can see the kitchen through an open window, its workers tended to be migrants and refugees. All Tel-Aviv restaurants resemble America at the time of slavery: there are guys from Africa in the kitchen.

Fried squids are a good appetizer but they cannot be cooked in advance, somebody has to fry and immediately serve them. You can cook them at home to please just your own taste. Fry and eat them on the spot.

Cooking Calamari:

Peel and clean squids (fresh or frozen). Dry them and cut them into rings.

A famous triad of flour, eggs, and breadcrumbs is going to help us make calamari juicy and crispy. While a portion of squids is in preparation, pre-heat a frying pan or saucepan with quite a lot of oil for deep fry. Fry them for a short time until they are golden. Take calamari out of the pan with a skimmer and place them on kitchen tissues. The sauce might be quite simple: ready-made ketchup, mayonnaise or a mixture of mayonnaise with soured cream, horseradish, and garlic. Everything goes with a simple dish.