Fish & seafood
Calmar frit (kalmar frir)
Squid rings coated in garlic and lime-scented flour, then fried until golden, crispy outside and tender inside. A very popular seaside snack, served hot with lime wedges.
Ingredients
Ingredients
Spices & seasoning
Instructions
- Rinse the squid, cut the bodies into 1 cm rings and the tentacles into pieces, then dry them well in a tea towel.
- In a bowl, mix the flour, finely chopped garlic, chilli, salt, pepper and the lime zest.
- Dredge the squid pieces in the seasoned flour and shake off the excess.
- Heat the oil to 180 °C in a deep pan, then drop the squid in small batches for 2 to 3 minutes until golden.
- Drain on paper towels and salt them straight away.
- Serve hot with lime wedges.
Variations and tips
Oven version. Toss the squid in a little oil and bake at 220 °C for 12 minutes, turning halfway through.
More ideas
Escalope de thon sauce tomate (tonn sos tomat)40 min · 4 serv.Bichique curry (cari bichik)30 min · 4 serv. · budget-friendlySeychellois squid curry (cari kalmar)45 min · 4 serv. · budget-friendlySkate curry (cari raye)45 min · 4 serv. · budget-friendlyPineapple and lime cocktail (kokte anana)10 min · 4 serv. · budget-friendlyFish with lime and chili (pwason sitron piman)25 min · 4 serv.Poisson au curry de noix de coco (cari pwason ek kok)40 min · 4 serv.Tomato curry fish (cari tomat pwason)40 min · 4 serv.
Seychelles
Seychelles
Seychelles
Seychelles
Seychelles
Seychelles
Seychelles
Seychelles
Original Ecomely recipe.