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 jaydtPH

Sharing valuable and useful information with the primary intention of helping people to cope up and deal with hardship and failures in life. Touching lives by inspiring and guiding others in discovering their full potential and become the happy and loving person they truly are.
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