Crusty Calamari

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This is officially the last day of my week-long holiday and I’m back to “reality” tomorrow. It was a fun-filled week bonding with the kiddo – parks, Ice Age 3, McDonald’s breakfast, libraries, trip to Heritage Auckland Homes, malls, train trips, SkyTower, bungee jumps, what else. We definitely had fun and I’m gonna miss all these starting tomorrow. The kid will also be back to school.

Anyways, another quick crunchy fix for the kiddo – deep-fried calamari and spring rolls. The crusty calamari rolled in crumbs is perfectly complemented by Thai-style mild chili dipping sauce. Our lunch few hours ago.


Crusty Calamari
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • Clean squid rings (1 packet of frozen squid rings will do)
  • 1 Egg
  • Flour
  • Bread crumbs
  • Salt and pepper
  1. Marinate squid rings with salt and pepper for at least half an hour.
  2. Beat egg and season with salt and pepper. Set aside.
  3. You need to position your preparation plates next to the frying pan in this order:
  4. In my case, the pan on far left. Next to it is the plate of bread crumbs, then the flour, the last being the beaten egg.
  5. Heat oil in a deep fryer over medium-high heat. Add about 4-5 squid rings into the egg mixture. Coat them with flour, then with bread crumbs. Fry in batches for about 4 to 5 minutes or until browned and crispy. Drain on paper towels and serve immediately.
Marinating time not included above.



Lasang Pinoy, Sundays. Crusty.
Lasang Pinoy, Sundays

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

14 thoughts on “Crusty Calamari

  1. Fried calamari is one dish I have never tried making at home. Your photos are beautiful and you made it seem very easy to prepare. I’m inspired; I will make this soon.:)

    Oggi´s last blog post..Buco Ube Pie

  2. Iska, naglalaway pa ako dun sa tuyo then eto na naman.I agree in Oggi, you took beautiful photos – it adds flavor to the dish presentation as well.


    1. Thanks, K. Food blogging makes me do the extra effort of putting dishes nicely on plates hahaha! Presentation, after all, is part of my job hehehe

    1. Charles, you could fry few for yourself mixed with his onion rings :-) Make sure to prepare more onion rings. Para you get both LOL!

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