John Myers
Contents
show
Ingredients
For the dough:
- 200 g French fries, TK
- 1 Lime, fresh
- 1,5 liter Frying oil, fresh
- Breadcrumbs
- 1 Egg, size M
- 50 g Flour, type 405
- 60 g Beer, type lager or pils
- 50 g Pecorino, finely grated, alternatively mountain cheese
- 1 pinch Salt
- 1 pinch Pepper, black, fresh from the mill
- 1 tbsp Sugar, fine, white
For the salad:
- 2 leaves Iceberg lettuce
- 40 g Cucumber, cut into strips
- 30 g Carrot, roughly grated
- 2 tsp Red wine vinegar
- 2 tbsp Sunflower oil
- 2 Pinches Salt
- 2 Pinches Pepper, black, fresh from the mill
For dipping:
- 3 tbsp Natural yoghurt
- 4 tbsp Ricotta cream cheese, (alternatively crème fraîche)
- 1 pinch Black pepper from the mill
- 1 pinch Nutmeg, freshly grated
- 1 tbsp Shrimp flour, red, (made from dried shrimp)
- 1 tbsp Celery leaves, finely chopped, fresh or frozen
- 1 tbsp Sunflower oil
Instructions
- Defrost the calamares, rinse and cut across into approx. 8 mm wide rings. Bring 500 g of lightly salted water to the boil in a saucepan. Add the calamares rings in small portions and, as soon as they have stretched, remove them from the water and drain in a colander. Take the french fries out of the freezer.
- Mix the ingredients for the dip. Make the shrimp flour yourself with a hammer mill from dried shrimps (pink).
- Break open the egg and separate. Process all ingredients from egg yolk to sugar into a sluggish liquid dough and keep it ready at room temperature. Keep the whipped egg whites ready in the refrigerator. Prepare the salad. Make 2 sections of a washed lime. Heat the frying oil to 200 degrees. Fry the thawed French fries in the deep-frying oil until golden yellow to light brown. Drain in the sieve.
- Fold the beaten egg white into the batter. Pull them through the dough and bake in the 200 degrees hot frying oil until golden and serve hot. Set the frying oil to 180 degrees. Pull the calamares rings through the dough and roll them in breadcrumbs. Immediately add to the frying oil and bake until golden.
- Place the french fries in serving bowls, add the squid rings and a lime section. Serve with the salad, the dip and a salt shaker and enjoy.
