In plastic bag combine flour salt and pepper. Test if the oil is hot enough by dipping one of the calamari rings in. Toss the salad with our sweet and sour citrus. 800 grams whole squids uncleaned 1 liter peanut oil half cup all purpose flour salt 1 lemon sliced in wedges. In a medium bowl whisk to combine the flour cayenne paprika and salt.
Let rest for 5 minutes until it thickens. Toss calamari rings in the panko 1 piece at a time. Dip the calamari rings into the egg white batter. Place the calamari into a bowl with the lemon juice and let sit for 30 minutes. Place a baking pan.
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Fry the calamari in batches for about 2 3 minutes until nicely golden. 2 bunches watercress 1 bunch basil leaves 1 2 small red onion sliced 1 pint cherry tomatoes halved 7 ounce jar caperberries drained. Add a few squid rings at a time shake until well coated. In a shallow bowl combine eggs and milk beaten together. In deep fryer heat oil to 375 degrees f.
In deep fryer heat oil to 375 degrees f. Fry the calamari in batches for about 2 3 minutes until nicely golden. Directions clean the calamari and cut the bodies into thick rings reserving the tentacles separately. Let rest for 5 minutes until it thickens. Into a medium sized frying pan pour enough vegetable oil to deep fry the calamari.
In a shallow bowl combine eggs and milk beaten together. In plastic bag combine flour salt and pepper.
