Moroccan cuisine · Fish & Seafood

Calamar Meqli

Crispy fried squid rings in a seasoned flour coating, sprinkled with cumin salt and lemon.

Ingredients · for 4 servings

• 700 g squid tubes
• 150 g flour
• 2 tbsp cornstarch
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp turmeric
• 2 lemons
• 1 l oil, for frying
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Wash the squid tubes, clean the inside and cut into 1 cm wide rings; pat very dry so the oil doesn't spatter later.
2. Mix the flour, cornstarch, paprika, turmeric, 1/2 tsp cumin, salt and pepper in a bowl.
3. Toss the rings in batches in the flour mixture and shake off excess flour well in a sieve — a thin coating gets crispier than a thick one.
4. Heat the oil in a deep pot to 180°C; a wooden stick should immediately produce fine bubbles.
5. Fry the rings in three batches for 2 min. each until golden, lift out with a slotted spoon and drain on paper towels — fried longer they turn rubbery.
6. Mix the remaining cumin with 1 tsp salt, sprinkle over the hot rings and serve immediately with chopped parsley and lemon wedges.