Cornflake-crusted Calamari Recipe

Cornflake-crusted crunchy calamari rings are better with a hint of chili!

Prep Time: 15 mins 

Cooking Time: 20 mins 
Ready In: 35 mins 
Yield: 4
Cuisine: Others
Cooking Method: Fry


3 cups cornflakes
1 teaspoon chili flakes
1/2 teaspoon ground black pepper
Vegetable oil, to deep-fry
30 to 40 frozen squid rings thawed
2 eggs, beaten and seasoned with sea salt
3/4 pack sour cream
3 tablespoons mayonnaise
2 to 3 tablespoons sriracha
1 tablespoon honey


  • Pulse together cornflakes, chili flakes, and pepper in a food processor until almost powdery; the finer the better. Transfer to a medium bowl.
  • Heat oil in a large saucepan over medium heat. Dip squid rings in eggs then coat in cornflake mixture. Deep-fry in hot oil until golden. (Make sure to bread each piece just before frying; do not bread all the rings in one go.) Drain on a wire rack and set aside.
  • Make the sour cream-and-onion dip: Place all ingredients in a blender and purée until smooth. Season with salt and pepper. Refrigerate, covered, for up to 5 days.
  • Make the honey-Sriracha dip: Whisk all ingredients together in a bowl. Season with salt. Refrigerate, covered, for up to 5 days.
  •  Serve calamari with sour cream-and-onion and honey-Sriracha dips.



About jaydt_PH

Sharing wonderful and inspiring videos to spread positivity and good vibes. "Be positive and have a lot of new ideas, determination, and energy."
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s