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Calamari
Hi,
Thank you for the recipe.
I wasn’t totally impressed.
I did take the previous suggestions and added powdered garlic and cut down on the salt.
The problem I had was with them browning at all. I pulled the first few out after a couple of minutes and they tasted like flour. I had the oil very high, they were completely covered with oil and they were frying vigorously. I added more time to cooking them (like 5 minutes) and they were better.
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Reviewed On:
Nov. 27, 2009
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