1Tsp SaltAdd .5 tsp or more according to your preference
1500 Millilitre Canola Oilfor deep frying
2Chilliesoptional
2Egg Whites
1 tbspGround White Pepper
1 cupCornflour
Nutrition Information
Qty per 290g serve
Qty per 100g
Energy
444.665kcalcal
153.18749461717kcalcal
Protein
29.11gg
10.028421324606gg
Fat (total)
28.5825gg
9.8466970975799gg
- saturated
7.4225gg
2.5570579622772gg
Carbohydrate
16.9425gg
5.8367065713547gg
- sugars
2.305gg
0.79407458444578gg
Dietary Fibre
1.275gg
0.43923865300146gg
Sodium
882.1575mgmg
303.90405649815mgmg
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Salt and Pepper Calamari goes well for lunch with a yummy salad or as an entree with some Tartare Sauce.
Method
In a bowl combine the cornflour, salt and pepper and chili.
Dip the calamari into the egg white mixture and flour in the cornflour mixture until coated.
Heat the canola oil in a heavy based saucepan until a small piece of bread browns in about 15 seconds.
Cook the calamari in small batches for 1 to two minutes each batch.
Drain on paper towels and serve hot with lemon and a fresh garden salad.
Recipe Hints and Tips:
Salt and Pepper Calamari is not suitable to freeze.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
