Calamaris Frit Tipazienne
Ingredients
500 grams of fresh whole squid, cleaned
1 cup 250 g chickpea flour
3/4 cup [* about- 200 mL ice cold carbonated mineral water- Vichy
vegetable oil with little olive oil add for swallow frying
1 teaspoon paprika
1/4 teaspoon cumin,ground coriander, Ras el hanout (click here)
Preparation
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Prepare the batter while the oil is heating up.
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Fry in small batches, starting with the tentacles and fins which will cook fastes
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The squid rings should cook in just a few minutes. Place a few new pieces in the oil before you remove the now golden calamari to help keep the oil temperature stable, then add the rest of your new batch once all the cooked pieces are out.
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If the oil temperature seems to be going too high lower the fire but not too much since if the temperature is too low the batter will go soggy and the oil will penetrate all the way through.
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Serve with lemon wedges if you like.
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Yield:
8.0 servings
Added:
Tuesday, January 18, 2011 - 7:51am