Oh my God. Internet geeks I might only say this once and consider it for your benefit…..NOM NOM.
I am a fat big fan of squid/calamari, whatever. Especially The Backyard’s Salt n Pepper Squid dish. I am probably only it’s #2 fan as Ethan is definitely Fan Numero Uno.
Every week when we grocery shop I park Ethan in the trolley in front of the fish counter so he can peruse the catch whilst I shop at the deli and then he bugs me to buy a tonne of fish (which we can’t afford). We can however, afford to buy squid and I’m sure you can too.
This pack of 3 frozen tubes (I am guessing that’s what they are called) cost a whopping $2.57. Total. They were frozen and packed by Countdown so I’m pretty sure you can get them any old where. Anywho, once you’ve got ’em, defrost those bad boys
Next, you want to slice them up, Dave cut them into pieces about 1.5cm thick.
Next you want to grind a LOT of salt and pepper into SOME flour. You know us, we never use measurements so here’s my advice; use less flour than you think you will need and more seasoning. I think lemon pepper seasoning would also be pretty sweet in the mix.
Tip the squid into the flour mix and make sure those rings are all coated, pull the rings out and pop them in a colander to shake off the excess flour.
OK, make sure your GOOD oil (ie canola EVO’s threshold is too low to fry so use another non-animal fat oil) is really hot, like spitting hot, divide the rings into approx two batches and fry til crispy. Drain on paper towel, the serve!
We served them with a creamy marinara sauce made from my old fav, Watties canned pasta sauce mixed with some cream cheese and some wholemeal pasta, a squeeze of lemon and a fresh salad with lettuce from the garden.
Seriously, this dinner took 10 minutes start to finish, the pasta took the longest to cook. And did I mention it was insanely yummy. Dave you’re a legend my love.
Follow
