There's a dish in Mediterranean cuisine called Calamari. And now, I want to share with you the Filipino version of this dish. It is called, Calamares.
There's actually no big difference at all between the two, except for the spelling of course, and the dipping sauce. Calamari is sometimes dipped in tomato based sauce while Calamares is often dipped in soy sauce with calamansi (lemon). Others prefer spiced vinegar. Sometimes, I like it more with a mayonnaise based dressing. You can use mayo, a touch of mustard and some drops of calamansi or lemon, then stir. This is really famous in the Philippines either with rice or with ice cold beer.
INGREDIENTS:
- 1kg medium-sized squid
- 2 raw eggs, beaten
- 1 cup breadcrumbs
- 5 pcs calamansi or 1pc lemon
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup oil
COOKING PROCEDURES:
1. Clean the squid very well, remove the head, ink sacs, discard the tentacles. Slice the squid into rings that are about 1/2 inch thick.
2. Combine squid, calamansi juice, salt and ground black pepper and then mix well. Let it stand for about 15 minutes.
3. Dip squid rings in beaten egg, dredge in flour and roll over breadcrumbs.
4. Deep-fry the squid for only 2 to 3 minutes. DO NOT OVERCOOK. It will toughen the squid.
5. Remove the fried squid rings from the wok and drain on paper towels.
6. Serve with your prefered dipping sauce. (see introduction).
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