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

[henry.g]

Beating the tubes with a steak hammer does work as long as you beat BOTH sides but what I've found that works is using a very sharp fork and then scrapping it down the length of the the tube, beating it with a steak hammer (and not those Ken and Barbie pannel pin hammer excuse for a tenderising hammer) lay it in milk and baking powder for an hour or more. Then fry up and enjoy.

We also made frikkadels from the thicker tubes when we got them

I've only once had a bad fry of Cape Town (S.A.) calamari. So those people that want to eat calamari from the Malvinasare doing something wrong.

Rules to remember

You have to TENDERISE it

Oil should not be to hot

30 seconds or until it is a light golden brown - this is very important

Unfortunately frying calamari is a hit and miss thing and yes practice does make perfect.

ps take the quill out, it generally does not fry to well

 

[Rory]

ocean basket

 

[fishalitis]

If u really want very soft calamari clean tube cut into rings or strips and then place into a mix of cold water and bicarb about 5 teaspoons to about 3l water using plastic bowl. Leave in fridge for about 24 hours. Wash rings well in clean water to remove bicarb. Only use self raising flour for all your frying as it does not absorb oil like ordinary flour. Either coat rings just using flour with spices or flour mixed with beer.

Make tartare sauce using mayo with gherkins and a carrot chopped finely in processor.

Have heard from fishing mates that soda water you purchase also works well. Not sure about this haven't tried yet.