Deep fried, hot butter Calamari Tacos Street food style

• Produce

  • 1 Lime
  • 2 Onions
  • 2 Tomato

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 A teaspoon salt
  • 1 1/2 cup Flour
  • 1 Pinch Pepper

• Oils & Vinegars

  • 1 large bottle Oil to fry

• Dairy

  • 1 cup Milk, fresh

• Other

  • 500 g Cuttlefish(squid,calamari

Found on islandsmile.org

Description

Ingredients

• Utensils: Large bowl or Ziplock bag, medium sized tray and a deep frying pan.
• 500 g Cuttlefish(Squid,Calamari)
• 1 cup of fresh milk
• 1 egg
• 1 and 1/2 cup of flour
• 1/2 a teaspoon Salt
• Pinch of Pepper
• 1 large bottle of Oil to fry
• 2 Tomato
• 2 Onions finely sliced
• 1 lime

Directions

• Cleaning
• With all that tentacles and skin to be peeled off, the cleaning process takes a bit getting used to but it’s worth knowing if you love cooking or just starting to learn the basics of cooking seafood.
• Go slow, the first time you attempt to clean a squid, start with the outer skin and gradually move to cleaning the inside. keep in mind that once you’ve cleaned, the squid should be white minus the spine and anything that is jelly like or hard in texture.
• Steps to follow,
• Gently pull off the head of the squid by twisting without breaking the ink sac.
• , Cut off the tentacles, if you are using them, remove the hard part in the middle of it which you can squeeze out and use the tentacles as well.
• Fill a pan with water and add half a teaspoon of Turmeric powder, leave the squid in it for a few minutes and start pulling off the outer Purple skin, the grainy texture of the Turmeric actually helps to remove the skin and reduce the odor.
• Once you peel off the Purple skin move on to finding the quill of the squid, just reach inside of the squid and pull it out, you’ know its the quill as it looks like a piece of plastic then remove any gel-like lumps you may find inside.
• Not sure if you’ve cleaned it proper?
• No problem, cut the pouch-like body of the squid open and scrape the inside clean. Drain and dry the squid and cut them into rings or the way you like it.
• Let’s do this in steps to break down the stages from coating the Calamari with the flour mixture to getting it into a Taco cone.
• As mentioned earlier, remember to clean and soak the Cuttlefish in milk to tenderise and refrigerate.
• Step 1
• Once the Cuttlefish has been cut into required size, pour the milk in a bowl and soak them for an hour, refrigerate until you use it.
• Step 2
• Add the flour,Salt, Pepper into a separate bowl or zip lock bag and mix well.
• Step 3
• Once the Cuttlefish has been soaked in milk for an hour, add them to a bowl of beaten egg and drop them onto the flour mixture. Coat the Cuttlefish thoroughly, shake off the excess flour and place them on a tray.
• Step 4
• Once you’ve coated them, heat a pan of Oil, make sure its really hot and fry the cuttlefish in small batches. It only takes a second to burn them so you need to keep an eye on the frying Cuttlefish. Place them on paper towels to absorb the excess oil.
• Step 5
• Once you’ve fried all the cuttlefish, in a separate pan, melt the butter and add the chilli flecks, salt with the sliced Onions, let it cook for a minute or two and then toss in the coated cuttlefish. This would be your one pan skillet dish.
• To make the Tacos
• Break a Tortilla into two, then twist one-half of it to shape a cone and then use a toothpick to attach both ends, add the deep fried cuttlefish with your preferred dressing, in my case I drizzled a bit of lime to enhance the flavors with chopped tomatoes and Onions..