BELLALEAN: Fried Parmigiana Squid

By Bellalean

Today's dish is Fried Parmigiana Squid. This dish is often my choice for appetizer. Often fried squid is coated with salt and pepper and a little bit of lemon juice.

But I like adding a touch of parmigiana in the coat. It is a light meal to compliment the main dish and the taste is not too overpowering. I used the tentacles as well but usually only the hood is used in this dish.

The key is not to over-fry the squid. Otherwise, it becomes rubbery when you chew.

Ingredients

1 squid hood cleaned with salt and skin off
2 finely chopped garlic cloves
5 cm long shallot, finely chopped, use the white bit close to the root
5 cm long shallot, green portion for garnish
grated parmigiana
5 TBS all purpose flour
lemon zest and 1 TBS of juice salt
pepper
1/2 TBS dried parsley

Serves 2

How you prepare.

By Bellalean

1. Clean the squid hood and skin off. Cut the hood in half lengthy ways. Score inside the squid hood diagonally. Cut it into bite size. Drain well.

By Bellalean

2. Add the chopped garlic and shallot (white portion) season well with lemon juice and salt and pepper.

3.In a separate bowl, prepare the flour, lemon zest, grated parmigiana, salt and pepper mixture.

By Bellalean

4. Lightly coat the seasoned squid pieces in the flour mixture.

5. Fry the coated squid pieces. Make sure it is not overcooked.

By Bellalean

6. Garnish with the green shallot. - Use the green portion of shallot. Cut one side into 4 strips and put it in cold icy water. The thin strips will curl up in the icy water looking like a green petals.

This is just good as it is but you can also serve it with dipping sauce if you like.

Dipping sauce

3 TBS dark soy sauce
1 TBS balsamic vinegar
1/2 ts finely grated garlic
1/2 ts finely grated ginger
1/2 TBS lemon juice

Just add all above and mix well.