What am I doing wrong? How the hell do I get my

D

Dreamfish

New member
What am I doing wrong?

How the hell do I get my fresh caught chokka tender?

I clean them, rinse well, chop into thick rings, soak in milk

fry in butter for +- 2 min max. but although it tastes great

its like rubber.I really thought fresh would make the difference?

pls help :swear
 
W

wetfrog

Member
Keep the fresh squid for bait , the older squid thats starts to turn pink and is no

good for bait is when it`s tender.
 
J

jaenswart

Senior Member
I have tried all the tricks in the book. You know what works best...meat tenderizer. and grill for no longer than 2 minutes.
 
P

patrys

Senior Member
cut it open and beat it like hell on both sides. then cut it in strippes. let it lie in koeksoda for a hour.then in milk for another hour. chuck it in a bag with flour and spices. bake it not longer than 1,5 minutes in very hot oil. workes for me.
 
D

Didi

New member
Let me enlighten you-Chokka have got 2 skins,one on the outside and one on the inside.Remove the outside skin and the turn the tube inside out and remove the inner skin.No need for beating it.
 
D

Dorado75

Sealiner
1)cut into rings or strips
2)Salt and spice
3)dip in egg
4)dip in flour
5)dip in egg again
6)put into very hot oil until golden brown
7)munch away!
 
Z

ZANAIDOR

New member
Mix 2 parts flour , 1 part spice, 1 part salt in a plastic packet , throw your dried squid pieces in ,mix well, discard excess coating, fry in hot oil for 1 minute , turning all the time enjoy with lemon juice sprlinked on top.

Regards
 
G

getafix

Member
This is what I do and have managed to get it down to an art.

Clean the chokka tube

Slice it down the middle and open it up.

Meat tenderise both sides.

Moer it stukkend with a meat hammer (similar to a chokka hammer)

Let it sit for about an hour  - if you want.

Cut into strips - like stir fry strips.

RINSE of the meat tenderiser.

Put my stove on 4.

Dip in egg then flour. I tried the other way but and up with an egg taste.

Deap fry in oil till lightly golden.

Add a bit of spice and lemon juice if necessary.

My favourite spice a lemon and black pepper.

I have had many compliments with this method.

The problem with baking soda is that if you don't rinse it extremely well, you end up with a naaaa taste. Like sticking you tongue on a pencil sharpener.

 
 
J

johand

Senior Member
your batter mix must be flour and beer  and a tspoon chillie mix not eggs

use that mix with all frys
 
M

misguide

Senior Member
Turn the tube inside out and beat with a chokka hammer before cutting into rings.

I also hate tough calamari.
 
T

tubs the sea saver

Sealiner
i cut my fresh squid into squares, rub with chilli garlic and olive oil, then get the pan super hot with no oil in it then toss in the squid and oil garlic chilli(what your eyes brows) for 30 seconds just till they start curling and take them out sea salt and black pepper then.... NOM NOM NOM NOM with a beer.....

 

 

The perks of being and having a boet whos a chef
 
M

MickJack

Senior Member
hndray wrote:
Chokka works on the 30/30 rule:

It's either 30 seconds or 30 minutes
Click to expand...

Correct

The fresher it is the longer and slower you cook it.......but even still I can't get it quite like the top restaurants! But that's SA chokka. For the tenderest that the restaurants cook, go buy Falklands baby squid!
 
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