About the Recipe
With Hinode Fish Master, ensure your fish and seafood taste fantastic, are perfectly plump and firm, and have no unpleasant off-flavors.
Ingredients
Cleaned calamari 500 grams
Hinode Fish Master 100ml
Semolina flour ¾ cup
All-purpose flour ¼ cup
Sunflower oil 1 ½ cup
Salt 1/2-1 tsp
Preparation
Slice the calamari tubes into ½ inch thick rings.
Soak with Hinode Fish Master, leave for about 5 minutes, then drain off any excess liquid.
In a bowl, mix together the semolina and all-purpose flour.
While the oil heats in a deep frying pan to 340-356°F (170-180°C) (use a thermometer), prepare a wire rack lined with paper towels over a baking sheet for draining.
Toss a handful of calamari in the flour mixture to coat evenly.
Use a sieve to shake off any extra flour.
Gently lower the coated calamari into the hot oil and stir to separate the pieces. Fry for 1-1½ minutes, until they turn golden brown.
Remove from the oil and drain on the prepared wire rack. Season with salt while hot.
Repeat until fried all the calamari.
Serve with a lemon wedges.