Crumbed Calamari Pieces

with Honey Mustard and Lemon Myrtle Salad

Recipe No.003

1 Calamari steak
Leafy mixed lettuce of your choice
Bottle of Lacewood Honey Mustard and Lemon Myrtle Sauce
Flour
Egg
Milk and breadcrumbs
Olive Oil
Salt and pepper to taste

1. Prepare leafy salad: a combination of cos, butter, iceberg lettuce with red onions, capsicum and cherry tomatoes would be nice

2. Thaw out one calamari steak You can leave it whole or prepare calamari steak as in diag (1) and (2) to give you thinner pieces as in diag (3)

3. Season calamari and coat with flour

4. Immerse in beaten egg and milk to cover the entire surface

5. Drain and cover with bread crumbs; shake off excess crumbs

6. Pan cook in olive oil and butter or deep fry with our choice of cooking oil (175oC or 350oF) for 2-3 minutes; longer if you use a whole calamari steak

7. Drain on absorbing paper to remove excess oil

8. Place with your side salad drizzled with Lacewood honey Mustard and Lemon Myrtle Sauce or simply dip crumbed calamari into Lemon Myrtle Sauce

ENJOY!

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