Chili & Lime Calamari

Chili & Lime Calamari

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1 pound fresh calamari tubes, sliced into rings of desired thickness
2 eggs, lightly beaten
¼ cup breadcrumbs
2 tbsp ‘The Gourmet Collection’ Chili & Lime Spice Blend


  1. Rinse the sliced calamari and pat dry with paper towel.
  2. Mix breadcrumbs with Chili & Lime spice and place in a large bowl. Use more spice if you like it hot or add more flour for a milder taste.
  3. Heat the vegetable oil in a deep fryer or large sauce pan to 375 degrees.
  4. Dip the calamari into the beaten eggs, shake off the excess then coat evenly with breadcrumb and spice mixture.
  5. Carefully place calamari in hot oil and cook for approximately 1-4 minutes until the calamari is golden brown. Actual cooking time depends on the thickness of the rings and amount of calamari in the oil at the same time. Do not overcook the calamari as it will become tough.
  6. Remove calamari from the oil and drain on paper towels. Serve with your favourite dipping sauce and garnish with parsley or lemon slices.

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