Crispy Squid Rings

Name: Crispy Squid Rings (Calamares)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 1 lb (450 g) medium squid, head, ink sacs and tentacles discarded, purple skin peeled; 1 lb (450 g) medium squid, head, ink sacs and tentacles discarded, purple skin peeled; 1 lb (450 g) medium squid, head, ink sacs and tentacles discarded, purple skin peeled; 1 lb (450 g) medium squid, head, ink sacs and tentacles discarded, purple skin peeled; 2 tablespoons lime juice; 2 egg whites; ½ cup (60 g) flour; 1 cup (250 ml) oil; ¼ teaspoon salt, adding extra to taste; ¼ teaspoon freshly ground black pepper, adding extra to taste; Lettuce leaves, for serving (optional)

Calamares

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
30 min

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

Often served in bars and bistros as a snack, Calamares is a dish of Spanish origin adopted by Filipinos and localized with the use of calamansi limes.

Ingredients

1 lb (450 g) medium squid, head, ink sacs and tentacles discarded, purple skin peeled

Europe
Asia
Spain
Philippines
Fish course
Starter
Snack
Pescatarian
Low carb
Keto

Method

Slice the cleaned squid into rings. Marinate in lime juice for about 30 minutes.
Dip the squid rings in egg whites, then dredge in flour.
Heat the oil in a wok over medium heat and fry the squid rings in hot oil a few pieces at a time until they turn golden brown, about 1 minute. Do not overcook as this will make the squid tough. Remove the rings from