This is another good dish with seafood. If you’ve read my post on fish cakes, you will find that the way of cooking these two dishes has many things in common. In fact, there are several ways of making fried squid cakes. This time I made the simplest one, I guess. It desn’t take much time to make these fried squid cakes. Some people just process the squids into fine paste. But I prefer chopping the squids with a cleaver to get a chunky paste. Doing this way, you will still feel the true texture of the squids while chewing the squid cakes in your mouth.
I also like making the squid cakes this way as I don’t have to deep-fry them. So I can save some oil and the food is healthier, less oily.
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It takes time to prepare the squid, but takes only a few minutes to cook. We like eating squids but only when squids look fresh, I will buy some and they often take me longer time to wash them thoroughly, inside and outside, removing all the membrance and dirties, until the squid’s body is very white and clean.
Stir-frying is a fast way of cooking squid and you’ll get a flavorful dish. Try this dish with pineapple, green ones preferred, and you will se how pineapples can go well with seafoods and reduce the fishiness smell of them.
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Marinara is quite a classic and very popular pasta. However, so far I hadn’t made it since this pasta requires several kinds of seafood. Cooking for two people only, sometimes it is troublesome if I cook something too complicated with many ingredients. Buying a lot of ingredients in small quantity does not really worth the effort. So when intending to make this pasta for the first time, I needed to plan a head what other dishes I would cook with the left-over ingredients.
Anyway, this pasta really worths the time and effort. I like seafoods of all kinds. My fiance is always eager for having seafood in his meals. In this pasta, we can enjoy the various kinds of seafood with different textures and tastes. Though some ingredients were not as fresh as I wished for, wine and herbs made the final sauce really fragrant and tasty.
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I bought a large squid and seeing that after I cut the its body into rings, they look so nice that I decided to make these fried squid rings.
In Singapore, it is not so convenient for me to go shopping frequently. I really want to plan the menue for a week ahead, so when I go shopping, I just grasp all the ingredients in my list. However, it is not always as such easy, especially when it comes to fresh ingredients such as seafood or meat because these ingredients are not always available fresh on the day I visit the supermarket. So, it often happens to me that when I go shopping, and there, the fresh squids are available, I will buy some. Or there, the prawns look so fresh and they are on promotion, then I will buy some. Coming home, I will look into my books or search on the Internet to see what I can do with the ingredients I got for the week.
These squid rings are covered with seasoned flours then deep-fried. I am not a fan of deep-fried stuffs, so I just made a few rings out of the whole squid, just to provide a new taste and flavor to our appetites. It’s interesting to eat these rings. They are chewy inside and crispy outside. I used a small saucepan so that I still could deep-fry the squid without using a lot of oil. The left-over oil, if not to be used with other dishes, would be a waste, and I really don’t like that feeling of wasting something.
This dish is suitable as an appertizer dish for a dinner party. I followed the recipe in my book about appertizers and party foods.
Ingredients (serves 2)
- 115g prepared squid, cut into rings
- 2 tbs seasoned plain flour
- 1 egg
- 2 tbs milk
- oil, for frying (if affordable, use olive oil for healthier)
- lemon wedges, to serve
- mayonnaise, to serve
Cooking:
- Toss the squid rings in the seasoned flour in a bowl or strong plastic bag. Beat the egg and milk together in a shallow bowl.
- Heat the oil in a large heavy frying pan.
- Heat the floured squid rings, one at a time, into the egg mixutre, shaking off any excess liquid. Add to the hot oil, in batches, cook for 2-3 minutes on each side, until evenly golden all over.
- Drain the fried squid on kitchen papers.
- Serve when still hot or warm with lemon wedges or mayonnaise.
