How to cook Filipino Calamares
- 3 pounds large pusit (squids)
- 1 cup milk
- 1 cup flour
- 1 cup cornstarch
- Oil for deep-frying
- Garlic powder to taste
- Salt and pepper to taste
- Lemons, cut into wedges
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard. With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
- Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry. Cut the body into rings by slicing vertically.
- In a bowl, combine milk and cleaned squid. Allow to marinate in the refrigerator for at least 1/2 an hour or up to 4 hours. Drain squid and discard milk.
- In another bowl, combine flour and corn starch until blended. Toss the squid in the flour mixture to fully coat.
- In a deep pan or wok over medium heat, heat about 3-inches deep oil until a small piece of bread added browns in 15 seconds. Add coated squid in batches and deep-fry, turning as needed, for about 1 - 3 minutes or until crisp and golden. With a slotted spoon, remove from pan and drain on paper towels.
- Season with garlic powder, salt and pepper to taste.
- Serve the Filipino Calamares hot with lemon wedges, ketchup or your favorite dipping sauce.
Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs and 30 mins
The Filipino Calamares recipe easy to cook and so good!
In this Calamares
recipe, squid rings are soaked in milk, coated in flour and cornstarch mixture and then deep-fried until golden and crisp.
Calamares is the Filipino version of the Mediterranean breaded fried squid dish, Calamares.
This recipe for Filipino Calamares serves/makes: 6 servings
The Filipino Calamares recipe is adopted from The Philippine Cookbook.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Deep Fried
(more Deep Fried