Even in Indonesia, fried calamari is a pretty popular appetizer, though most people probably know them by their Indonesian name: cumi goreng tepung, literally squid fried with flour. There is of course a weird habit that is uniquely Indonesian, we gulp these down not only with mayonnaise and lemon wedges, but also tomato sauce and even chili sauce. Just go to seafood joints and you will notice that almost every table will be asking for tomato sauce and chili sauce (if they are not served alongside the calamari).
Cumi Goreng Tepung - Fried Calamari
- 400 gram cleaned squid (start with 800 gram to 1 kg)
- juice of 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs, lightly beaten
- bread crumbs
- Lemon wedges
- Clean the squid by pulling off the head and tentacles, then remove the plastic-like gill, and finally peel off the skin. To make squid rings, simply cut across the cleaned body.
- Marinate squid with lime, salt, and pepper for 15 minutes.
- Prepare a pot for deep frying.
- Coat squid with egg, then bread crumbs. Repeat one more time so we get a double coating.
- Deep fry squid for no more than 2 minute. Once it is golden brown, quickly remove from the oil.
- Serve immediately with mayonnaise and lemon wedges.