Calamares- Floured Crispy Calamari

With Asian Chili and lemon grass dipping sauce



Vegetable Oil for deep Frying

250       g                     Plain Flour

.5         tsp                   Cayenne Pepper

.5         tsp                   Spanish Paprika

.5         tsp                   Salt

500       g                     Squid (Cut into thin rings)

2          ea                     Eggs beaten

Asian Dipping Sauce


100       ml                  Soy Sauce

50         ml                  Fish Sauce

20         ml                  Sesame Oil

1            ea                   Finely chop Chili

1           bn                   Chopped coriander

1           ea                    Chopped garlic clove

1           bn                   Chopped ginger



  • For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you’re using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
  • While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.
  • Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving.
  • For the dipping sauce simply mix all the ingredients together and let them marinade for a couple of hours and serve alongside the calamari for dipping.



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Zaragoza Restaurant

South William Street, Dublin 2, Ireland.
Tel: 01 6794020