Crispy Calamari

Calamar Croustillant

Crispy Calamari


  • 500 g calamari (squid)
  • 2 eggs
  • 100 g cornstarch (cornflour)
  • salt and pepper
  • frying oil


Wash the calamari and cut it into pieces the size of your choice.

Make cross cuts in the flesh of calamari with a knife.

Salt and pepper raw calamari to taste.

Heat a pan with cooking oil.

While the oil is heating, beat the eggs in a bowl and put the cornstarch in a shallow dish.

Once the oil is very hot, place the pieces of squid in cornflour first time then the egg, and again in the cornstarch and fry until it is golden brown on all sides.

Once crispy and golden brown, roll the squid on paper towels to absorb the remaining oil and serve still hot with chilli and garlic sauce as gadjacks.

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