Spicy crumbed squid

title="Spicy crumbed squid"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Spicy-crumbed-squid.jpg" srcset="https://img.taste.com.au/Xz4UfWaX/w720-h480-cfill-q80/taste/2016/11/spicy-crumbed-squid-15970-1.jpeg 720w, https://img.taste.com.au/vK46gvjU/w643-h428-cfill-q90/taste/2016/11/spicy-crumbed-squid-15970-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Spicy crumbed squid"
/>

(4) Rate it

• 0:20 Prep


• 0:08 Cook


• 
  4 Servings


• Capable cooks

Featured in
Main recipes, Everyday easy

Ingredients

• 400g squid tubes, cleaned


• 2 eggs


• 1/4 cup plain flour


• 2 1/2 cups breadcrumbs made from day-old bread


• 3 teaspoons cumin powder


• 3 teaspoons coriander powder


• 2 teaspoons sweet paprika


• 1 tablespoon sesame seeds


• extra light olive oil, for cooking

Method

• 
  
  
  Step 1
  
  
  
  
  Cut squid tubes in half, then into 5cm pieces. Place eggs in a shallow bowl and whisk. Place flour and breadcrumbs on separate plates. Add spices and sesame seeds to breadcrumbs and mix well.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Carefully coat squid with flour, shake off excess. Dip squid into egg, then coat well in breadcrumbs.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Pour oil into a medium heavy-based saucepan until it is about one-third of the way up the side of the pan. Heat oil over medium-high heat. Cook squid, in batches, for 2 minutes or until golden. Drain on a paper towel and serve.
  
  
  

Nutrition

• 1145 kj

  Energy




• 7g

  Fat Total




• 2g

  Saturated Fat





• 26g

  Protein





• 495.04mg

  Sodium




• 1g

  Carbs (sugar)




• 24g

  Carbs (total)

All nutrition values are per serve

Notes

Serving tip: Arrange mixed salad leaves on serving plates then top with squid. Serve with Greek-style yoghurt.

• Author: Kerrie Sun


• Image credit: Steve Brown


• Publication: Super Food Ideas

Source: taste.com.au