How to catch a squid

In this Video from Shimano. Lovers of fresh calamari who have no idea how to catch squid, will teach you what  you need to know about catching squid. Various different colors, sizes and methods are explained with the Shimano Sephia Egixile Squid Jigs. These amazing sea creatures are such a lean healthy food, and when caught fresh, well that's even better. My wife and I, have caught off Dromana beach about 300metres from Dromana Boat Hire. We have also caught them of the jetties at Blairgowrie and Dromana. Here's a sumptuous little recipe, should you have a good day out there: INGREDIENTS 400g…

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Learnt how to catch squid?

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In this Video from Shimano. Lovers of fresh calamari who have no idea how to catch squid, will teach you what  you need to know about catching squid. Various different colors, sizes and methods are explained with the Shimano Sephia Egixile Squid Jigs.

These amazing sea creatures are such a lean healthy food, and when caught fresh, well that’s even better. My wife and I, have caught off Dromana beach about 300metres from Dromana Boat Hire. We have also caught them of the jetties at Blairgowrie and Dromana.

Here’s a sumptuous little recipe, should you have a good day out there:

How-to-catch-a-squid

INGREDIENTS

400g cleaned squid tubes
2 eggs, lightly whisked
2 teaspoons Dijon mustard
50g (1/3 cup) plain flour
210g (3 cups) fresh breadcrumbs (made from day-old bread)
Salt & freshly ground black pepper
Vegetable oil, to deep-fry
Mixed salad leaves, to serve
Lime wedges, to serve
lime & coriander dipping sauce
80ml (1/3 cup) fresh lime juice
80ml (1/3 cup) peanut oil
2 tablespoons chopped fresh coriander leaves
1 teaspoon finely grated lime rind
Pinch of caster sugar
Salt & freshly ground black pepper

Step 1
To make the dipping sauce, combine the lime juice, peanut oil, coriander, lime rind and sugar in the bowl of a food processor and process until well combined. Taste and season with salt and pepper. Set aside.

Step 2
Pat squid tubes dry with paper towel. Cut crossways into 1cm-thick rings. Combine eggs and mustard in a bowl. Place flour and breadcrumbs on separate plates. Season flour with salt and pepper. Coat calamari rings in flour and shake off excess. Dip into egg mixture, one at a time, allowing excess to run off. Coat well in breadcrumbs.

Step 3
Add enough vegetable oil to a large heavy-based saucepan to reach a depth of about 15cm and heat over medium-high heat (to test if oil is ready, a cube of bread turns golden brown in 10 seconds). Cook one-third of the calamari for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches, reheating oil between batches. Season with salt.

Step 4
Serve with dipping sauce, salad leaves and lime wedges.

Original Recipe Taste.com.au

About Chris Sutherland

Chris Sutherland is a passionate about fishing and writes articles for Dromana Boat Hire’s website. Chris is also Creative Director at Prolifik Communications—an advertising and web design agency in Melbourne.

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