|
Sicilian Calamari |
| 450g (1lb) | Prepared squid, cut into rings | |
| 175g (6oz) | Fresh white breadcrumbs | |
| 50g (2oz) | Plain flour | |
| Grated rind of 1 lemon | ||
| 15ml (1 tablespoon) | Chopped fresh parsley | |
| Salt & pepper | ||
| 2 | Eggs, beaten | |
| Sunflower oil for deep frying | ||
| Dip: | ||
| 120ml (8 tablespoons) | Plain fromage frais | |
| 5ml (1 teaspoon) | Creamed horseradish | |
| 15ml (1 tablespoon) | Capers, finely chopped |
|
1 |
Mix together the breadcrumbs, flour, lemon rind, 5ml (1tspn) parsley and seasoning. |
|
2 |
Dip the squid rings into the egg, then coat with the breadcrumb mixture. |
|
3 |
Heat the oil in a large pan or deep fat fryer to 190°C/375°F. Fry the breaded squid for 2-3 minutes. Drain on absorbent kitchen paper. |
| 4 | To prepare the dip: Mix together the fromage frais, creamed horseradish, capers and remaining parsley. |
| 5 | Serve as a starter or party food |
| Serves 4 | |
| Nutritional Values per portion (approx) | |
| 380 Kilocalories | 31g Protein | 9g Fat | 46g Carbohydrate | 2g Fibre |