- 1 kg medium squid, cleaned (head ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
- 125 g plain all-purpose flour
- 2 egg whites
- 250 ml oil
- 2 Tbsp calamansi juice
- Salt and pepper to taste
What to Do:
- Slice squid into 1 cm rings. Marinate in calamansi juice for about 30 minutes.
- Dip squid rings in egg whites, then dredge in flour.
- Fry squid rings in hot oil a few pieces at a time until they turn golden yellow. Do not overcook as this will make the squid tough. Remove squid rings from the work and drain on paper towels. Season with salt and pepper.
- Serve with Garlic mayonnaise dip as an appetizer.
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