Split squid hoods length ways and lay squid flat on board. Pat dry squid with paper towel. Score squid diagonally in a criss cross pattern about 5mm between cuts. (take care not to cut through flesh). After scoring, cut squid into 15mm strips then cut strips into 40mm length.
Mix flour, salt, pepper, 5 spice and chilli powder together in bowl. Place squid strips into bowl and thouroughly coat each piece with spice mixture.
Heat oil in wok or pan. When oil is hot carefully add squid to pan. Careful of the hot oil, it will splatter about a bit.
Calamari will turn a light brown and tend to curl up when cooked. It only takes about 45 seconds to a minute to cook.
Serve while hot. Goes great with a bit of lemon juice and soy sauce.
Ingredients Serves: 4
Preheat oven to 200 degrees.
Heat olive oil in a frying pan over medium heat, and cook onion until tender. Stir in garlic and oregano. Stir in tomatoes, and cook until softened. Mix in wine, olives, capers, lemon juice and the torn basil leaves. Reduce heat, mix in Parmesan cheese and simmer until the mixture is reduced to a thick sauce, about 15 minutes. Place fish in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves. Bake in the preheated oven for about 10 minutes until fish is easily flaked with a fork.
Try this for a quick and easy crumbed fish.
Put yoghurt and bread crumbs into seperate bowls. Coat fish fillet with yoghurt. Drop yoghurt covered fish fillet into bread crumbs and completely cover with crumbs.
Melt butter in pan over medium heat. Cook fish about 2 minutes on 1 side then flip over. Cook for about another couple of minutes. Crumbs should turn goldern brown.
Cooking time will vary depending on size and type of fillet.
Careful not to overcook fish.
To be added
If you've never tried it, a plate of fresh sashimi made from Slimy Mackerel is delicious.
Fish recipe here