An excellent snack for lovers of seafood will be squid, fried in batter. They can be served to beer or simply diversify them with a festive or casual table. Your family and guests will be satisfied with the amazing taste of this unusual dish.
Squid rings in batter - recipe
Ingredients:
- squid - 950 g;
- vegetable refined oil;
For batter:
- eggs - 1 piece;
- milk - 100 ml;
- dried parsley - to taste;
- oregano - to taste;
- flour - 150 g;
- pepper black ground - to taste;
- salt - to taste.
Preparation
Squid clear of films, inner rods and cut into circles. To facilitate cleaning, it is possible to coat the carcass with boiling water, so the films will be easier to separate.
The egg is mixed with milk, salt, ground pepper, oregano and dried parsley. Pour in the flour and mix until the flour balls disappeared completely. Consistency of batter should be like a pancake test.
Frying pan with a sufficient amount of vegetable oil warmed up properly on high heat. Squid rings dipped in cooked batter and placed in a hot oil. Fry first from one side to rouge, then turn over to another.
We put the squid ready for the dish. If desired, you can lather it with napkins or a paper towel to absorb excess fat.
Squid in beer batter
Ingredients:
- squid - 700 g;
- vegetable refined oil - 300 ml;
For batter:
- eggs - 4-5 pieces;
- light beer - 250 ml;
- ground black pepper - at will and taste;
- flour - 250 g;
- salt - to taste.
Preparation
Peeled squid filled with boiling water, we stand for two minutes and drain the liquid. We relieve the carcass from the inner rods, dried with paper towels or napkins and cut into rings with a thickness of seven to ten millimeters.
In the bowl, drive in eggs, add salt, if desired, ground pepper and flour, also pour in the beer and mix with a whisk or mixer to a homogeneous state and get rid of flour balls.
Squid rings are dipped in a batter and immediately shifted with a fork on a hot pan or stewpot with vegetable oil. Fry until red on both sides and take out with a noise on the dish.
Squid in battered Chinese
Ingredients:
- squid - 450 g;
- soy sauce - 60 ml;
- ground mixture of peppers - 10 g;
- vegetable refined oil;
For batter:
- corn starch - 180 g;
- mineral water - 200 ml;
- sesame seeds - 10 g;
- flour - 180 g;
- baking powder - 12 g;
- sweet ground paprika - 25 g;
- salt - to taste.
Preparation
Squid clear, pour for two minutes with boiling water and drain the liquid. Cut the carcass with rings, pour in soy sauce, add ground mixture of peppers, mix and put in the refrigerator for thirty minutes.
For batter, mix wheat flour, cornstarch, sesame seeds, salt and baking powder and pour in ice mineral water. We split the mixer to homogeneity and disappearance of lumps and also put in the refrigerator. Consistency of the received mass should be similar to the pancake test.
In the wok, sauté pan or a deep frying pan pour the vegetable oil and warm it well. We obtain
We stand until browning on both sides and take out on a paper towel to get rid of excess fat.
Finished squid rings are placed on a platter, and sprinkled with ground sweet paprika.
When frying squid in batter under any of the recipes, you must follow certain precautions. As a rule, at the frying stage the dish starts to "shoot" with grease spray, so it is better to cover the frying pan with a steward or a special lid with holes for frying.