Crumbed Calamari

Since starting on my journey of blogging in the foodie world I have read about so many different ingredients. Some are readily available here in Australia, some take a little searching for and others are just not here so it has become a bit of a mission for me to locate them (or something remotely similar) all so I can try recipes from other Foodies.
3
Finally I have found the much talked about Panko Breadcrumbs in our local supermarket and strangely felt a little excited buying them. Can you actually imagine getting excited over breadcrumbs? Well I can now!!
3
Panko Breadcrumbs are Japanese and are so crunchy when cooked making the eating a wonderful experience. The texture of the Panko is more delicate than the run of the mill breadcrumbs and definately much better however I don't think you should throw away the other breadcrumbs as I feel that you couldn't use Panko to coat everything.
3
So since I found the breadcrumbs I thought I had better try them and what a coincidence I just happened to have some calamari on hand....
3
3

Crumbed Calamari

3

Serves: 4

3

500g calamari tube, washed, dried and sliced into rings

2 tbs plain flour

1 egg, beaten

1 cup Panko Breadcrumbs

1/2 cup oil, for shallow frying

lemon wedges, for garnish

3
Ensure calamari is cleaned and dried before starting. Place the egg into a medium sized bowl and the Panko Breadcrumbs into a seperate medium sized bowl.
3
In a plastic bag add the calamari rings and the flour, shaking until all the calamari is dusted with the flour.
3
Dip each ring into the egg and then toss into the Panko Breadcrumbs. Place on a baking tray and continue with remainding rings. Lay remaining rings in a single layer, cover and refrigerate for 30 minutes. (I find this helps the breadcrumbs to stay on the food while frying).
3
Heat oil in a frying pan (or deep frying if you prefer to use). Cook the calamari rings in batches for around 3 - 4 minutes turning over once, draining on paper towel once cooked.
3
Serve with lemon wedges and tartare sauce, or even Garlic and Spring Onion Mayonnaise or Seafood Cocktail Sauce.

Mixed Seafood Platter

I couldn't really decide on what entree to serve for Valentines Day dinner so I ended up making a Mixed Seafood Plate with two Dipping Sauces, one a Seafood Cocktail Sauce and the other was Garlic and Spring Onion Mayonnaise.

On the small plate is Noel's Chilli and Ginger Scallops. I will have to see if I can get him to share his recipe with us. They are delicious and so full of flavour. Definately one of his specialities!!

Mixed Seafood Plate

Serves 4
Points per serve: 6
500g white fish, no bones or skin (I used gummy shark)
250g raw peeled and deveined prawns
350g calamari hood
2 tablespoons plain flour
2 teaspoons paprika
salt and pepper
¼ cup vegetable oil
½ red capsicum, sliced thinly
1 spring onion, sliced thinly on diagonal
coriander leaves, to garnish

Rinse the fish, prawns and calamari and pat dry.

Cut the fish into large cubes. Score the inside of the calamari hood and then slice into large pieces.

In a large snap lock bag mix the flour and paprika, season with salt and pepper to taste. Add all the seafood, seal bag and toss contents to combine.

Heat oil in a large non-stick frying pan until hot, add contents on bag and fry until golden brown or approximately 5 minutes, separating pieces as required.

Drain on paper towel and place onto plate.

Garnish with the capsicum, spring onion and coriander leaves.

Serve immediately.