Cumi Goreng Tepung - Crispy Fried Calamari

Cumi Goreng Tepung: Crispy Fried Calamari Recipe

Cumi goreng tepung is one of the culinary products loved by many people, mostly kids because it is yummy and not spicy at all. Other than tastes delectable, this ring-like side dish and snack also has a crispy texture.

Fried calamari is one of the mainstays in restaurants and seafood stalls. However, you can also cook it by yourself at home if you are loafing to eat out. It does not require much effort or skill to make a tasty home-made cumi tepung goreng. In order to not let the squid smells fishy, squid needs to be soaked first with lime water. Meanwhile, to create a savory taste in the batter you can mix spices such as ground pepper, powdered broth and chopped garlic in the flour mixture. You can serve this dish together with mayonnaise sauce or chili sauce as a dip.

Timing

  • Prep time: 25 minutes
  • Cook time: 20 minutes
  • Total time: 45 minutes

Serve: 4

Ingredients

  • 500 grams of squid (cut into rings)
  • 1 lime
  • ½ cup of cold water
  • 250 grams of flour
  • 2 tablespoons of tapioca starch
  • 1 teaspoon of baking powder
  • 1½ teaspoons of salt
  • ½ teaspoon of powdered broth
  • ½ teaspoon of ground pepper
  • 1 clove of garlic

Instructions

  1. Squeeze the lime and pour it in the squid rings, store for 10 minutes. After 10 minutes, wash clean and drain.
  2. Make a flour batter to coat the squid by mixing cold water and flour until the texture has become thick enough, stir well.
  3. Cover the squid one by one to the dry flour, dip into the wet mixture and roll one more time in the dry flour. Pat the remaining flour to fall out.
  4. Fry in hot oil over medium heat until the coating layer turns brown.
  5. Serve while warm with your favorite sauce.

To avoid tough texture of fried calamari, the frying time should not be too long. All you have to do is to heat the oil first until it’s hot enough to fry the squid. Don’t put too much of it in the pan, you should fry it little by little at one time.

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