RECIPE: Cheap and easy salt and pepper calamari
IF YOU want to impress family and friends this festive season without breaking the bank, this salt and pepper calamari with garlic aioli recipe is a sure bet.
Incredibly easy to whip up and far less expensive than you might think - you'll never want to fork out $15 or $20 for calamari at a restaurant again.
SALT AND PEPPER CALAMARI (Serves 4)
- 4 Calamari Hoods cleaned and cut into rings about 1cm wide
- 1 cup rice flour or corn flour
- 1 ½ teaspoons of salt
- 1 ½ teaspoons of pepper
- Oil for frying - Bran oil is good for this recipe
- 1 cup of good quality mayonnaise (Cupie brand soy mayonnaise is the best for this recipe - you can find it in your Asian section of the supermarket.)
- 1 ½ to 2 tablespoons of finely chopped garlic (I use minced garlic from the jar as it's easier.)
Cut calamari into 1cm rings or strips if you prefer, just make sure they're not too thick.
Combine flour and salt and pepper in a bowl. Add calamari. Toss to coat. Gently shake off excess.
Heat oil in a large, deep frying pan over medium-high heat. Flash fry, in small batches, for 1 to 2 minutes or until light golden. Drain on paper towel.
Serve with garlic aioli (mix mayo and garlic together) on a salad of rocket and shaved parmesan cheese with a drizzle of balsamic glaze.
This recipe can be gluten free if you use GF flour (rice flour or corn flour) and GF mayonnaise.