Salt & pepper calamari

Name: Salt & pepper calamari
Prep time: 13 min
Cook time: 19 min
Yield: 1 serving
Ingredients: 500 grams calamari tubes and tentacles; ½ cup rice wine vinegar; 2 tsp sesame oil; ½ tsp salt; ½ tsp pepper; 100 grams corn flour; 1 tsp salt; 2 tsp Freshly ground white pepper; Sliced spring onion; Togarashi seasoning; Sliced chilli; fresh basil; Wedges of lime or lemon; salt & pepper; wasabi mayo; Tartare Sauce

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Prep Time
13 mins
Cook Time
13 mins
Cuisine
International

Salt & pepper calamari

Quade Mayo

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An easy crispy fried salt & pepper calamari recipe

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Ingredients

Marinade:

500 grams calamari tubes and tentacles
½ cup rice wine vinegar
2 tsp sesame oil
½ tsp salt
½ tsp pepper

Seasoned coating:

100 grams corn flour starch such as Maizena
1 tsp salt fine table salt
2 tsp Freshly ground white pepper

Garnishes: (all optional)

Sliced spring onion
Togarashi seasoning
Sliced chilli
fresh basil
Wedges of lime or lemon
salt & pepper

Dipping:

wasabi mayo add 1 tsp wasabi paste to ¼ cup good mayo
Tartare Sauce

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Instructions

You will need 1.5 – 2 litres of oil for frying.
Add the rinsed calamari tubes and tentacles to a bowl with the marinade ingredients and cover with cling film and to marinade for 2 – 4 hours in the fridge. Remove from the fridge at least an hour before cooking and drain. You want to try and bring this closer to room temperature before frying.
Heat the oil in a deep large pot and bring it to 190C.
While you are heating the oil, mix all the ingredients for the seasoned coating together in a bowl.
Prepare a flat tray or plate lined with 3 layers of paper towel
When you are ready to fry, toss about ¼ of the calamari and tentacles in the seasoned coating and the dust any excess off. Fry until golden and crispy and then drain with a slotted spoon or wire frying net on the paper towel. Repeat with the other batches.
Sprinkle over your garnishes and serve with the dipping sauces of your choice.

Notes

Refrigeration: Store leftover calamari in an airtight container in the fridge for up to 1 day.
Reheating: To keep it crispy, reheat in an air fryer at 180°C (350°F) for 3-4 minutes or in a preheated oven at 200°C (400°F) for 5-7 minutes. Avoid microwaving, as it will make the calamari soggy.
Freezing: Not recommended, as fried calamari tends to lose its texture when frozen and reheated.
Refrigeration: Store leftover calamari in an airtight container in the fridge for up to 1 day.
Reheating: To keep it crispy, reheat in an air fryer at 180°C (350°F) for 3-4 minutes or in a preheated oven at 200°C (400°F) for 5-7 minutes. Avoid microwaving, as it will make the calamari soggy.
Freezing: Not recommended, as fried calamari tends to lose its texture when frozen and reheated.