Crispy Calamari

I absolutely love calamari but I used to be intimidated by it since there is nothing worse than chewy, overcooked calamari. However, I have since realised that it is in fact easy to make and even better, is the ultimate in fast food.

On a hot summer day I can't think of anything better than a plate of delicious calamari enjoyed outside with a cold glass of white or rose wine or an ice cold beer, so since the sun is finally shining bring out the calamari!

Serves 2 as a shared starter/ light lunch

300g Squid cut into rings* (Normally I just buy frozen squid & let it defrost)
6 tbsp flour
3 tbsp cornflour
1/2 tsp sweet paprika
pinch of cayenne pepper (optional)
Salt & freshly ground black pepper

Vegetable or canola oil for frying

To serve:
Cooling Tzatziki, Spicy Mayo or Cheat's Aioli
Lemon Wedges

Cooling Tzatziki
1/4 cucumber, deseeded & grated
1 small clove of garlic, crushed
1-2 spring onions, finely chopped
125ml natural yogurt
1 tsp fresh dill, finely chopped
salt & pepper

Spicy Mayo
1/3 cup mayo
1 tbsp siracha hot sauce

Make the dipping sauce(s) of your choice and set aside until ready to serve.

Heat the oil in a medium to large pan – you need roughly one and a half to two inches of oil.

In a large sandwich bag mix together the flour, cornflour, paprika, cayenne pepper, salt & pepper. Rinse the squid and dry slightly on some kitchen paper before adding to the bag with the flour mixture in it.

Once the oil is 350F/ 180C (If you don't have a thermometer you can test it by adding a small piece of bread – if it sizzles instantly then it is ready, if not let it heat up a bit more) add the squid in batches and cook for roughly 60 - 90 seconds until crisp and golden. Drain on kitchen paper and keep warm while you cook the rest of the calamari.

Serve as soon as the last batch is cooked with the dipping sauces and some wedges of lemon. Fast food at its finest!

*I know 300g might sound like a strange amount but it just happens to be the size of bags I buy. That being said it is very easy to double the recipe for say 500g squid.

*One Year Ago - Barbecued Mozzarella Pizza