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  • Lenten Recipe: Squid and Chips

    Combine the elements of the beloved calamares with Fish & Chips into one easy (and safe) homemade dish that can be munched on like a snack-on-the-go, or served as an appetizer to a main meal.

  • By Myra Santiago


    Serves 4 to 6 Prep Time 20 minutes Cooking Time 20 minutes


    1 kilo fresh whole squid
    1 cup flour
    1 cup Japanese breadcrumbs (Panko)
    1 tablespoon table salt
    1 teaspoon ground black pepper
    4 cups cooking oil
    4 large, peeled potatoes, cut into thick wedges
    cane vinegar
    lemon wedges


    1 Wash the squid and separate the bodies from the tentacles. Clean thoroughly, taking care to remove the ink sacs inside the body. Slice the body into thick rings and set aside with the remaining tentacles.
    In a large bowl, mix the flour, breadcrumbs, salt, and pepper. Set aside.



    Get the full recipe on


    Photography by Ocs Alvarez

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