The slow baking of the calamari makes the squid really tender, avoiding the normally rubbery texture of over cooked calamari when deep fried. It's simply a bonus that this method of cooking calamari is way lighter on calories. Meaning more to gobble up!
There is a 'messy finger' situation when prepping them, but totally worth the 'Worzel Gummidge' finger tips.
- 2 Squid pockets (frozen is fine and defrost overnight in the fridge)
- Panko Japanese Breadcrumbs
- 1 cup of flour
- 1 tbsp cumin
- 1 egg
- low fat good quality mayo
- squeeze lemon juice
- a tsp of harrisa paste (you could use ketchup if you don't like spicy flavours, as harissa is big on heat)
- Preheat oven to 180 degrees Celsius, and prepare a baking tray lined with parchment paper, sprayed with low fat cooking spray
- Cut the squid pocket into rings
- Combine the cumin powder, salt and pepper to the flour and put in shallow bowl
- break up the egg and put in another shallow bowl
- Put the panko breadcrumbs in yet a another bowl
- Dip the squid rings one at a time into the flour mixture, then the egg, then the breadcrumbs and place them in single layer on baking tray.
- Baked for 18-20 minutes
- For the mayo, combine the mayo, lemon juice, salt and pepper and harrisa paste. Transfer to a clean bowl for serving.
- Place the rings in a bowl along side the spicy mayo and dig in. I guarantee you will be left wanting more!