Recipe for Crispy Coconut Calamari – serve with a crisp salad or chips
600 – 700 g cleaned calamari rings
sea salt and milled black pepper
250 ml fresh white breadcrumbs
125 ml desiccated coconut
sunflower oil for frying
about 250 ml seasoned flour
2 eggs, beaten with a little milk
lime or lemon wedges
sweet chilli sauce
Pat the calamari rings dry and season to taste with the salt and pepper. Mix the crumbs and coconut and place in a shallow bowl.
Pour about 3 cm of oil into a large pan and while it is heating, take a manageable amount of rings and first dip them into the seasoned flour, then into the egg mixture and finally, into the crumbs and coconut mixture.
When the oil is hot (deep fryer 170 C) drop the coated rings into the oil and cook briefly until golden. Remove from the oil with a slotted spoon and drain on kitchen towels. Continue frying more coated rings until done while keeping the cooked rings warm.
Serve with lime or lemon wedges and sweet chilli sauce.
Recipe provided courtesy of I Love Cooking.