Salt and pepper calamari

Salt and pepper calamari

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

Calamari are prized for their sweet, tender flesh and can be bought fresh and readycleaned, or frozen. You can freeze them yourself too, with little loss of flavour and texture. Calamari need very light cooking otherwise they become tough.

This simple recipe is best made in a wok as you use less oil. The important thing is to have family and friends sitting and waiting for this crispy delight as it is best eaten piping hot.

Ingredients

Quantity Ingredient
500g calamari tubes
1 cup plain flour
1/2 teaspoon sea salt
2-4 cups rice bran or light olive oil, for deep-frying
sea salt and freshly ground black pepper
3 cups rocket leaves, washed and dried
lemon wedges, for serving

Method

  1. Cut across the calamari tubes to create thin rings. Dry thoroughly using paper towels. Place the flour in a large bowl and season with sea salt. Toss the calamari rings thoroughly in the flour and remove, shaking off excess flour. Set aside.
  2. Heat the oil in a wok or a deep frying pan and fry the calamari rings in several batches until they begin to turn golden brown. Remove with a slotted spoon or tongs and drain on paper towels. Season immediately with sea salt and plenty of pepper and serve on a bed of rocket. Accompany with lemon wedges.

Tip

  • When freezing calamari, wrap tubes individually. If using frozen calamari for this recipe, take them out and thaw them only slightly so they are still solid enough to cut into very thin rings. This thinness makes all the difference.
Tags:
Margaret
Fulton
Favourites
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