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Golden, crispy, tender morsels of calamari. It’s the staple dish of many European and Mediterranean holidays. But why can’t it be great here in the UK?


These days, squid (calamari) is available in most supermarkets and from most, if not all, fish and seafood suppliers. You have an abundance of choices; you can get your squid whole, prepared, fresh, frozen and even sliced. Luckily, it’s not very expensive to buy and, with it being quite popular, it could bring in some excellent profits.


IngredientsWeights / Volumes
Squid Rings2kg
Whole Milk500ml
Alpha Coateras needed for marinade and coating
Liquid Oilas needed


  • Unless you have prepared calamari rings, start by cutting the cleaned tubes into ¾-1 inch thick rings.
  • In a bowl, add the squid rings and toss through the milk. Refrigerate overnight.
  • When ready to fry, toss your portion of rings through the Alpha Coater, then transfer to a tray for ten minutes to rehydrate. To speed up this process, you could cover with a moist Super Absorbent Cloth.
  • Repeat dredging for an extra crisp coating.
  • Fry at 170°C until crisp and golden in colour.
  • Serve.


  • Do not cut the squid rings too thinly; ¾-1 inch rings will give a nice thick bite and reduce the chance of overcooking.
  • Chill and soak the squid rings in milk overnight.
  • After dredging in the Alpha Coater, give the rings 10 minutes for the Alpha Coater to rehydrate. This helps give the squid rings a more robust structure for the frying process.

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