Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.

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Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.
Recipe type: Seafood / Calamari
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
Calamari heads / Tentacles are popular across the entire Mediterranean region. They are prepared in many ways from grilled to pickled. Here we're coating the heads in a light batter and frying them to golden perfection.
  • 250g Squid heads
  • 2 Eggs
  • 60g Tapioca flour
  • 2.5ml Salt
  1. Inspect the calamari heads. In most cases, the beak will still be present. It is a hard piece of transparent material. Cut this away and discard it.
  2. In a jug, combine the tapioca flour, salt and eggs. Whisk this thoroughly until you have silky smooth batter.
  3. Place the squid heads in a bowl and pour the batter over. Mix the heads in until everything is well coated.
  4. Half fill your wok with oil and heat this to 190c or 375f.
  5. Carefully drop the heads into the oil one by one. Fry the squid for 3 minutes until crisp and lightly golden. Remove from the oil and drain on kitchen paper.
  6. Repeat this until all of the calamari is fried.
  7. Serve the calamari immediately with rice and lemon wedges and any other accompaniments of your choice.


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