Crispy golden squid rings coated in a light seasoned batter—perfect with a tangy vinegar dipping sauce.
Cooking Tips:
• Do not overcook the squid or it will turn rubbery—fry quickly over high heat.
• Keep the batter cold to achieve a crispier crust.
• Fry in batches to prevent the oil temperature from dropping.
Ingredients Tips:
• Rice flour gives extra crunch—don’t skip it.
• Use buttermilk to tenderize the squid and remove any fishy taste.
• You can use calamansi juice if lemon is unavailable.
Calamare
Crispy golden squid rings coated in a light seasonedbatter—perfect with a tangy vinegar dipping sauce.
Ingredients
For the Squid:
- 12 pcs medium squid cleaned and sliced into rings
- 1 tsp salt
- 1 tsp ground black pepper
- ½ sliced lemon juice only
- ¾ cup cold buttermilk
- 1 egg to be added after marinating
For the Coating:
- ¾ cup all-purpose flour
- 1 ¾ cup rice flour
- 2 tsp baking powder
- ½ tsp ground black pepper
- ½ tsp garlic powder
For Frying:
- Cooking oil for deep frying
For the Dipping Sauce:
- Cucumber finely chopped
- Onion finely chopped
- Salt and pepper to taste
- Tuka or spicy pinakurat vinegar
- White vinegar
- Sugar optional, to balance acidity
- Chopped chilies
Instructions
Marinate the Squid:
- In a bowl, combine squid, salt, pepper, lemon juice, and buttermilk.
- Cover and marinate for 30 minutes to 2 hours in the refrigerator.
Prepare the Coating:
- In another bowl, mix all-purpose flour, rice flour, baking powder, ground black pepper, and garlic powder.
Bread and Fry:
- After marinating, add 1 egg to the squid and mix.
- Slightly drain the squid, then dredge each ring in the flour mixture—press the coating firmly to stick.
- Heat enough cooking oil in a deep pan.
- Fry the squid in batches until golden brown and crisp (about 2–3 minutes per batch).
- Drain on paper towels to remove excess oil.
Make the Dipping Sauce:
- In a bowl, combine cucumber, onion, salt, pepper, tuka or pinakurat vinegar, white vinegar, sugar (if needed), and chilies.
- Mix well and chill before serving.
Serve:
- Arrange calamare on a plate and serve hot with the dipping sauce.
