Compiled Recipe – Cornflake Crusted Calamari

Cornflake-Crusted Calamari

* 3 cups cornflakes
* 1 tsp chili flakes
* ½ tsp ground black pepper
* vegetable oil (to deep fry)
* 30 to 40 frozen squid rings, thawed
* 2 eggs, beaten and seasoned with sea salt
* ¾ pack sour cream
* 3 tbsp mayonnaise
* 2 to 3 tbsp sriracha
* 1 tbsp honey

1) Pulse together cornflakes, chili flakes and pepper in a food processor until almost powdery; the finer , the better. Transfer to a medium bowl.

2) Heat oil in a large saucepan over medium heat. Dip squid rings in eggs then coat in a cornflake mixture. Deep fry in hot oil until golden. (Note: Make sure to bread each piece just before frying; do not bread all the rings in just one go.) Drain on a wire rack and set aside.

3) Make the sour cream and onion dip: Place all ingredients in a blender and puree until smooth. Season with salt and pepper. Refrigerate, covered, for up to 5 days.

4) Make the honey-Sriracha dip: Whisk all ingredients together in a bowl. Season with salt. Refrigerate, covered, for up to 5 days.

5) Serve calamari with sour cream-onion and honey-Sriracha dips.

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