Easy

Crumbed calamari rolls

Name: Crumbed calamari rolls
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 1/2 cups (125g) panko breadcrumbs*; 1/2 cup (75g) plain flour, seasoned; 3 eggs, lightly beaten; Sunflower oil, to deep-fry; 750g baby squid tubes, cleaned, cut into 1cm rings; 1/2 cup flat-leaf parsley leaves; Good-quality aioli, to serve; 6 long white bread rolls, split; Lemon wedges, to serve

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by Matt Preston

delicious. senior editor

Oct 09, 2015

Load up soft hot dog rolls with crisp calamari and creamy mayonnaise for an easy lunch time feast.

2 1/2 cups (125g) panko breadcrumbs*
1/2 cup (75g) plain flour, seasoned
3 eggs, lightly beaten
Sunflower oil, to deep-fry
750g baby squid tubes, cleaned, cut into 1cm rings
1/2 cup flat-leaf parsley leaves
Good-quality aioli, to serve
6 long white bread rolls, split
Lemon wedges, to serve

Method

1.

Place breadcrumbs in food processer and whiz until fine crumbs. Transfer to a bowl.
2.

Place flour and eggs in separate bowls. Half-fill a saucepan or deep-fryer with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Dip squid in flour, shaking off excess, then coat in egg and crumbs. Fry for 1 minute or until golden. Remove with a slotted spoon and drain on paper towel.
3.

Press parsley between paper towels to dry. Deep-fry for 10 seconds, remove with a slotted spoon and drain on paper towel.
4.

Spread aioli on rolls, top with calamari and parsley, and serve with lemon wedges.