All Around Angler

Recipe number one: Calamari



Ingredients: 1 box of Panko, salt, pepper, garlic powder, 2 eggs, and of course squid! I used around 3 lbs of squid. Have squid bodies cleaned and cut into 1 inch pieces.
Step one.
Pour Panko into a bowl. Add 2-3 pinches of salt and pepper. About 4-5 shakes from the garlic powder shaker and mix. (Don’t do it all at once because you will need to get fresh Panko after a couple dipping sessions with the squid)
Step 2.
Crack eggs into separate bowl and whisk.
Step 3.
Get a non stick pot or wok, something you would deep fry in if you don’t have a deep fryer. Fill with about 2-3 inches of oil. Turn on between high and medium.
Step 4.
Dip squid pieces into egg whisk and then into Panko mixture, then into the hot oil. (be careful of popping squid and oil)
Step 5.
Let sit couple minutes until light brown. Take out and set on napkins or strainer to rid of excess oil.
Step 6.
Repeat step 4 until out of squid. Change Panko mixture when it starts to clump and doesn’t hold onto squid as well.
Enjoy while warm and crispy . Don’t burn yourself, let cool for a minute.
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Recipe number two: Stuffed squid



Ingredients: 1 lb ground meat of your choice, salt, pepper, fresh garlic, oyster sauce, squid. Cleaned squid bodies. Heads left from there will be used for next recipe.
Step 1.
Smash and mince fresh garlic and toss into bowl with ground meat, 4-5 pinches salt and pepper and shake oyster sauce bottle until you get 3 good shots out. Mix thoroughly.
Step 2.
Take meat mixture and stuff into squid. Work it in there until it fills to top of squid. Shove a tooth pick through squid opening.
Step 3.
Oven set to 375°. Place squid onto baking pan and cook for fifteen to twenty minutes. Pull one out cut in half to check for thorough cooking of meat. Not done let cook for a little longer.
Let sit to chill a bit. Cut into rings and dip with a sweet chili sauce.
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Recipe number three: Squid head stir fry



Ingredients: Oyster sauce, fresh garlic, salt, pepper, sugar, onion, green onion and squid heads.
Step one.
Smash and mince garlic and toss into frying pan with a splash of oil. Let brown lightly.
Step 2.
Cut onion into half and slice em . Toss into frying pan. Let simmer for 1 to 2 minutes.
Step 3.
Toss heads into pan next. With 2 pinches salt, 3 pinches pepper, 3 regular sized spoon of white sugar, and 3 good shots from oyster sauce bottle. Let cook for 8 to 10 minutes then toss in chopped green onions.
Serve with a side of rice . Hope you enjoyed. Tight lines and safe wading.
Squid cleaning.
Run finger into squid along back bone (it’s clear) and pull head out.
Use finger to scrape back bone, after you get it out a bit run finger down and pull out.
Use finger or paper napkins to get the skin layer off.
With the heads you will cut bottom piece with guts on it off.
Squeeze beak out by placing fingers around the bottom of tentacles and squeeze out.


I’ve added this to the permanent ‘Recipe’ page as well for quick reference….a HUGE thanks to Mr. Jay Bun for this great treat!
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