Funky Oyster BarRECIPES

Would you like try cooking the delicious fish recipes
created by our chef?

Let’s have a look some recipes.

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Crispy Fried Calamar

Ingredients

250g calamari (25 oz.)
100g bread flour (3.5 oz.)
50g semolina flour (1.5 oz.)

1 tbsp peppercorns (or ground pepper)
2 tbsps. kosher salt
vegetable oil for frying

Crispy Fried CalamarDirections

To prepare these super easy fried calamari recipe, clean the calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings. Place the calamari rings on some paper towel to get rid of the excessive water.

Prepare the seasoning for the fried calamari. In a blender add the seasoning and pulse until powdered. (Alternatively, you can use a pestle.) In a large sandwich bag or Tupperware add the flour and seasoning. Place in the sliced calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.

Into a medium sized frying pan pour enough vegetable oil to deep fry the calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the calamari rings in; if it sizzles the oil is ready. Fry the calamari in batches for about 2-3 minutes, until nicely golden. Remove the fried calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.

Enjoy these delicious fried calamari recipe with a last-minute squeeze of a lemon.

Funky Oyster

Nutrition Facts

Serving Size: 1 portion

Calories: 330kcal

Sugar: 0.2g
Sodium: 3566.6mg
Fat: 6.5g
Saturated Fat: 3.5g

Unsaturated Fat: 1.9g
Trans Fat: 0g
Carbohydrates: 33.6g

Fiber: 1.7g
Protein: 32g
Cholesterol: 407.8mg

Other Recipes

Breaded Crab Claws

In a bowl, lightly break up the crabmeat into 1/2-inch chunks. It will break up a bit more when you mix it with the other ingredients.

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Crispy Fried Oysters

In a small bowl, stir together all of the tartar sauce ingredients until combined. Set aside until ready to use. The sauce can be stored in an airtight container in the fridge for up to a week.

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Shrimps with Butter and Garlic.

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside.

Caesar Salad

In a very large bowl, whisk together 1/2 cup olive oil and garlic. Let sit for at least half an hour.

Classic Fish Pot

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and sauté for 4 minutes. Add the garlic and sauté for another minute.

Fish and Chips

Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.

Arugula Salad

Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear.

Garnelen Butterfly

Sprinkle the prawns with lemon juice and season with salt and pepper. Heat the oil to approx. 180 ℃ for frying.

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Tomato Salad

In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.