Cajun Calamari Rings

Tempted by several posts of my contacts on multiply. By far, I know Dwiana had made Cumi Goreng Pedas, Eva with her Calamari Bumbu Paprika, mbak Ienas with Cumi Goreng Tepung, and mbak Yeni with Cumi Goreng Tepung.

I came up with my idea to use Cajun seasoning and rice flour instead of all purpose flour. I like garlicky flavor so, I added more garlic powder even in the Cajun seasoning has in it.

Cajun Calamari Rings
My very own recipe

Ingredients:
340 g frozen calamari rings, thawed*
2 tbsp Cajun seasoning** (it’s mixed seasoning which already has spicy taste)
1/2 tsp garlic powder
1 egg, beaten
1/4 cup rice flour
3/4 cup breadcrumbs
canola oil for deep frying

Directions:
1. Combine calamari rings with 1 tbsp Cajun seasoning and let stand for 15-20 minutes.

2. Coat the calamari rings in rice flour, shaking them out to get rid of any excess.

3. Dip them into egg and garlic mixture

4. Dip them into the bread crumbs mixed with 1 tbsp Cajun seasoning, coating them well, and shaking off any excess.

5. Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.

6. While you ready to fry the calamari, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point). Fry the rings (in batches) about 1 minute, or until they are golden.

Notes:
* Tips to thaw: Place unopened bag of calamari under cold running water for 10 to 15 minutes. Open bag and let drain in colander for about 2 minutes
** You can add Cajun seasoning as desired.