Crispy Fried Calamari (Squid) | Rava Squid Fry Recipe | Have you tried our Calamari/Squid Rava

Crispy Fried Calamari (Squid) | Rava Squid Fry Recipe | Have you tried our Calamari/Squid Rava

How to make Perfect Squid

*********************Recipe*************************************
Squid rava fry is a delicious dish that combines the tender texture of squid with the crispy coating of semolina (rava). Here’s a simple recipe to make squid rava fry:

Ingredients:
– 500 grams of cleaned squid (calamari), tubes and tentacles
– 1 cup of semolina (rava)
– 2 tablespoons of rice flour (optional, for extra crispiness)
– 1 tablespoon of lemon juice
– 1 teaspoon of red chili powder
– 1 teaspoon of turmeric powder
– 1 teaspoon of coriander powder
– Salt to taste
– Oil for frying
– Fresh coriander leaves for garnish (optional)

Instructions:

1. Clean the squid thoroughly. Remove the transparent cartilage from inside the tubes and rinse them under cold water. Pat dry using paper towels. Cut the tubes into rings and leave the tentacles whole.

2. In a bowl, mix together the squid rings and tentacles with lemon juice, red chili powder, turmeric powder, coriander powder, and salt. Make sure all the pieces are evenly coated with the spices. Let it marinate for about 15-20 minutes.

3. In another shallow bowl, mix the semolina (rava) with rice flour (if using) and a pinch of salt.

4. Heat oil in a deep frying pan over medium heat.

5. Take each piece of marinated squid and coat it well with the semolina mixture, ensuring all sides are covered evenly.

6. Once the oil is hot, carefully place the coated squid pieces into the oil. Do not overcrowd the pan, fry in batches if necessary.

7. Fry the squid until they turn golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.

8. Repeat the process with the remaining squid pieces.

9. Once all the squid is fried, transfer them to a serving plate. Garnish with fresh coriander leaves if desired and serve hot with lemon wedges on the side.