Since I got a new oven, I use it for preparing every dinner. It has almost become an obsession. Unfortunately, the cost of the bill has increased, but on the other hand, the dishes are good and the use of oil has decreased.
The trick of leaving the calamari in the milk and egg marinade makes the calamari super crispy outside and moist inside. A truly easy to make dinner for the family.
Crispy Calamari and Potatoes
- Preparation time: 60 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 6 medium-sized squid
- 1 egg
- 60 ml of milk
- Panko breadcrumbs to taste
- 4 medium-sized potatoes
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Clean the calamari and cut them into slices.
- In a bowl, beat the egg with the milk, season with salt and pepper. Place the calamari in this marinade and leave them covered in the refrigerator for at least two hours.
- Clean the potatoes well, peel them and slice them thinly with a mandolin. Leave them to soak for half an hour in cold water. Drain and dry them well.
- Preheat the oven to 400°F.
- Drain the calamari from the marinade, bread them with panko and then place them on a baking tray covered with baking paper. Grease them lightly with oil. Place the potatoes on the tray too, grease them with oil and season them with salt and pepper and a spoonful of the remaining panko.
- Bake them in the oven for about thirty-five to forty minutes.
- Add salt and serve while still hot.
Tips to ensure the success of the dish:
- Cleaning fresh squid is a simple operation. Rinse the squid well under water. Pull the tentacles away from the body. Slice the head off and discard. Remove the beak from the tentacles. Clean any innards out of the body of the squid, then remove the clear quill.
If there is a membrane on the outside, remove it, then cut off the large fin on each side of the body. Slice the body into rings. - Panko is a breadcrumb made with Japanese bread. It is softer and grainier and definitely crispier once cooked
