COCONUT & LEMON CRUMBED CALAMARI
There’s nothing new about crumbing and deep frying seafood, and particularly prawns and calamari. We’ve all been doing it for years, and it’s still a winner, either at home or in the local pub.
However, there are ways of ‘spicing’ things up when you’re after a crumbed seafood fix, and this one is simple, but absolutely delicious.
Rather than cutting your squid tubes into traditional rings, I like to open them up and slice each tube into strips. Doing it this way enables me to tenderise the calamari with a steak mallet – undoubtedly the most effective way of softening it and minimising its inherent ‘rubbery’ nature. By this I don’t mean pounding it relentlessly into a pulp, but rather tapping subtly to break up the naturally chewy texture.