INGREDIENTS:
- 1 pound squid tubes
- 2 cups Japanese Panko bread crumbs
- Sea Salt and Fresh Ground Peppercorn Medley
- 3 egg whites
- 1/3 cup flour
- Vegetable oil, enough to fill your frying pan up to 1 1/2 inches
- Chimichurri
- Thoroughly clean squid pieces under cold water, running water through tubes. The tips might have a jelly-like tendon that will need to be cut off and discarded. Cut tubes into 1/4 inch slices lengthwise, like a French fry. Set in refrigerator.
- In a medium bowl combine panko bread crumbs with a few dashes of sea salt and a couple turns of a fresh peppercorn medley. In another medium bowl whisk together egg whites and flour to make a paste.
- Preheat oven to warm, 150-200 degrees. Heat oil over medium-high heat. Dredge calamari strips in egg white mixture. Strips do not need to be fully coated. Allow excess coating to drip off or gently push off excess batter with your fingers and transfer to panko mixture. Pat bread crumbs into calamari and transfer to hot oil.
- Fry until strips are lightly browned and curled, turning through out process. This a quick, flash fry, and will only take 2-3 minutes and will get quicker as the oil gets hotter. Over cooking will result in a rubbery, chewy mess, under cooking will be jelly like and tough. Calamari will be white and curly when done. Remove calamari curls to a paper towel lined baking sheet and place in oven to keep warm while you fry the remainder.
- Serve immediately with chimichurri sauce. Enjoy your Calamari Curls with Chimichurri Dipping Sauce!
Source: Savory Experiments
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