Crispy Coconut Calamari


Actually, calamari is a very forgiving food provided you keep the cooking time short and the temperature only moderately-high. Of course, if you do not like coconut, you can omit it and just go for the plain crumbs or use a combination of crumbs and mild herbs that will not high-jack the calamari's subtle taste.



Pat the calamari rings dry and season to taste with the salt and pepper.

Mix the crumbs and coconut and place in a shallow bowl.

Pour about 3 cm of oil into a large pan and while it is heating, take a manageable amount of rings and first dip them into the seasoned flour, then into the egg mixture and finally, into the crumbs and coconut mixture.

When the oil is hot (deep fryer 170 C) drop the coated rings into the oil and cook briefly until golden. Remove from the oil with a slotted spoon and drain on kitchen towels. Continue frying more coated rings until done while keeping the cooked rings warm.

Serve with lime or lemon wedges and sweet chili sauce.

Serves 4 depending on the course (starter or main)

Chef's hint:

For the tenderest grilled or fried calamari (obviously without crumbs): cook as usual, drain and place in a warm serving dish. Cover and allow to rest for 3 - 5 minutes. The steam just does it for calamari ...