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

INGREDIENTS

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

COOKING PROCEDURE

• 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.

Source: http://www.yummy.ph/recipe/cornflake-crusted-calamari-recipe-a147-20161109