PANKO-FRIED CALAMARI WITH CHERRY PEBRE SAUCE

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Ingredients

  • 1 lb 2 oz calamari rings
  • 10.5 oz panko
  • 3.5 oz flour
  • 4 eggs
  • 17 fl oz frying oil
  • 2 oz cherries
  • 1/2 onion
  • 0.07 oz capers
  • 1 tbsp mustard
  • 1 lemon
  • Salt and pepper

Preparation

Season the calamari with salt and pepper.

Thinly dice the cherries and onion.

Put the cherries and onions in a bowl and season with mustard, salt, pepper and capers. Set aside.

Put the flour and panko in a bowl, then add salt and pepper.

Beat the eggs in a separate bowl and add a pinch of salt.

Coat the calamari in beaten eggs, then dredge in flour and panko.

Heat the oil at 360°F in a pot, then fry the calamari for 4 to 6 minutes. Once ready, remove and place on paper towel.

Serve hot along with the cherry pebre sauce.