Pritong Pusit (Calamares)

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Calamares is one of Philippines’ most famous seafood appetizers, served with rice, or served as a pulutan (beer accompaniment).  It is also one of the easier Filipino dishes to cook.  It is made of squid, sliced into rings, and deep fried.  Filipinos love this finger food and is easily available in restaurants and bars, now it is also considered as street food because of it’s popularity.

Calamares Recipe

Ingredients:

  • 1 kilo medium to large sized squid, cleaned and sliced into rings
  • 1 cup all-purpose flour
  • 1 piece raw egg, beaten
  • 1 cup breadcrumbs
  • 1/2 teaspoon ground black pepper
  • 2 cups cooking oil
  • Salt

Cooking Instructions:

1. Combine squid, salt, and ground black pepper then mix well. Let it stand for 10 minutes.

2. Heat a cooking pot and pour-in cooking oil.

3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.

4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown.

Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.

5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.

6. Serve hot, crispy and crunchy along with the dipping sauce like mayonnaise, spicy vinegar or sinamak.

calamares-lutong-bahay-recipe
Calamares (Pritong Pusit)
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Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

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About Lutong Bahay Recipe 718 Articles
Lutong Bahay Recipe is a website dedicated in introducing different dishes in the Filipino Cuisine to the world. We feature various recipes like meals and snacks, which you can cook right at your own home. In fact, the term “lutong-bahay or lutong bahay” translates to “Home cooked”, and the site aims to help you with that. Filipino, Asian or not, you’re welcome to browse through the site for the best and popular Filipino dishes. Get the recipes you want, so you and your companions could have a great time on the table.

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