Calamares fritos (fried baby squid)
These are so simple – they take seconds to cook and are good served with Tracklements’ Chilli Jam.
I buy mine ready-prepared (still frozen from the fish counter at Waitrose) so I can always have a stash in the freezer.
serves 2 as a starter or part of a tapas selection
|200g frozen baby squid, defrosted at room temperature for 20 minutes|
|2-3 tablespoons olive oil|
|2 egg whites|
|2 tablespoons plain flour|
|Maldon sea salt|
|Tracklements chilli jam, to serve|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's how to cheat at cooking
Pull out the frilly bits tucked inside the baby squid and reserve, then dry the whole lot well with kitchen paper. Next, slice the elongated part of the squid into small rings.
Heat 2 tablespoons of oil until very hot in a small frying-pan and, while it’s heating, whisk the egg whites till stiff. Now dip all the pieces of squid first in the flour then in the egg white, and fry them in the hot oil (turning them over) for about 45 seconds cooking time in all.
You’ll need to do this in two batches, topping up with a little more oil if necessary.
Drain them on kitchen paper and serve quickly, sprinkled with Maldon sea salt and freshly milled black pepper, with chilli jam alongside.
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