Delicious Home-Made Calamari
Pick up some fresh Squidy bois from a local fish market
Tom starts by removing the tentacles and saves the small bunched section. Then strips off the outside layer and cleans out the innards. Be sure to pull out the spine.
Cut the squid into rings and we are ready to flour and fry!
Tom prefers a simple flour, salt and pepper dusting rather than crumbing the Calamari.
Heat some oil in a shallow pan and toss a few pieces in when the oil gets nice n toasty!
You don’t want to over-cook the squid. We removed the pieces as soon as they had a touch of gold. Allow to rest momentarily on a paper towel to remove any excess oils and then it’s ready to plate up!
Wrap your eyeballs around this tasty meal!