TSK Calamari Pineapple Parsley

TSK Calamari Pineapple Parsley

Deep Fried Calamari with Pineapple and Parsley


  • 2 x Calamari Hoods
  • Salt & Pepper
  • 2 cups of Breadcrumbs
  • A squeezed Pineapple
  • 1 x Lemon
  • Parsley
  • 1/2 cup of flour
  • 2 eggs


  • Remove the Squid Skin
  • Clean the squid
  • Marinade the Squid Hoods in the Pineapple Juice (15minutes)
  • Prepare the coating
  • add salt and pepper to the flour
  • add the rind of lemon, and chopped parsley to breadcrumbs
  • Whisk Eggs
  • Wipe off the pineapple marinade and Cut the Calamari into rings
  • dust the calamari in the flour
  • coat the calamari with the whisked eggs
  • Dip the calamari into the breadcrumbs
  • These are now ready for your deep fryer

Mr Squidezy’s tips:

The Pineapple has a naturally occurring enzyme which assists with breaking down the squid tissue and making your squid not chewy