How do you make good calamari

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How do you make good calamari
  Calamari dishes are the hot favorites at
Singapore bars and restaurants. You will love the
dish to the core even if you are not an ardent
fan of seafood. The dish is brittle, tangy, and
succulent after the first bite. There are certain
restaurants and bars in the country that is
famous for seafood varieties. If you visit one of
these places during your trip to Singapore, you
will be able to order a wide variety of calamari
dishes. With the change in ingredients, the taste
of the dish will also vary. When you visit the
Indian and Mexican restaurants, you will be able
to order the spicy calamari dishes. At the
Chinese, Malay, Thai, and Japanese restaurants
you will be able to enjoy the most luscious
calamari delicacies. The appetizer dishes are the
best and should be tried out at least once during
your trip to the country.
Squid
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To make the best calamari delicacy you need 3
cups of oil, 1/4cup flour, 12 squids, and 1tsp
dried oregano, 1/2tsp pepper powder, and salt to
taste. You need to clean the squids and cut into
small rings. You should heat oil in a pan. Take a
bowl and mix the flour, oregano, pepper, and
salt. Add the squid to this and allow coats to be
formed. Fry the squid in oil until it turns light
brown. Make sure all the sides are cooked equally
but do not place the squid in the oil for long.
Serve the dish hot. You can garnish it with lemon
wedges and cucumber slices.
Squid
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Onion rings can also be used. It would make a
delectable appetizer. You can enjoy it along with
potato wedges and other crunchy appetizers. The
dish will also be a great side dish when you
enjoy your drink at the whisky bars in Singapore.
The crispiness of the dish makes it a stunning
dish to enjoy along with alcoholic and
non-alcoholic beverages at the best bars in
Singapore. You will definitely love the
experience even after leaving the country. The
hawker stalls that are open during the night
hours are also a great place to try out the
tastiest calamari delicacies.
Squid
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