All of us know calamari is a lightly battered squid deep fried to a very crispy state. This popular Italian dish has been a regular in most bars as it is a good beer match plus it is easy to prepare for the bar kitchen staff, but have you thought of making it even crispier? A better fried nibble to serve in bars? That’s where the panko breadcrumbs come in, to give it a nicer crunch factor. If you noticed the Japanese deep fry a lot of their stuff in the form of what we all know as the tempura, this is the light batter we all love but there an exact opposite to that dish where the focus is on the coating, first lightly coated with flour then with bread crumbs, that is where the Furai comes in.
Our recipe today is a furai, Ika (Squid) to be precise, another great beer match or what the Japanese call Sakana, Filipinos pulutan and the Spanish tapas. A simple dish of squid double coated in flour then in bread crumbs then deep fried, nearly similar to the tempura but with a unique crunch.
- 3 pcs large squid, sliced into tubes
- 2 cup Japanese panko breadcrumbs
- ½ cup flour
- 2 egg, lightly beaten
- white pepper
- oil for deep frying
- In a combine beaten eggs, salt and pepper
- In a large deep dish add the flour.
- In another large deep dish add the breadcrumbs
- Coat a piece of the squid with flour, dip it into the beaten eggs then finally roll the squid into the breadcrumbs. Place in a clean plate and do the same with the remaining squid rings.
- Prepare a deep fryer or a wok filled with oil for deep frying, heat oil and once its hot (180C) deep fry squid in batches for 90 seconds or until lightly golden, do not overcook otherwise squid will be tough.
- Remove from deep fryer then place in a paper towel lined plate to drain excess oil. Serve with your favourite dip.