No need to run to the fish and chip shop with this recipe!
Ingredients
4 whole calamari (ink sacks removed, asked your fish monger to do this)
300g plain flour
sea salt
Black pepper
Vegetable oil for frying
1 lime
1 lemon
Method
Step 1
Fill a large frying pan with enough oil to allow the calamari to float, comfortably covered. Or use a deep-fryer if you have one. Heat the oil to 180 degrees or until a small piece of bread when placed into the oil, begins to bubble.
Step 2
Prepare your calamari. Wash and pat dry.
For calamari rings, slice into 3cm strips now.
For calamari spirals, cut the tube down the length of one side and open out. Now lightly score a diamond pattern across it and Cut into 3 cm strips.
Step 3
Place your flour into a bowl and season well with salt and pepper. I also add the zest of some lemon and lime at this point for an extra zing.
Step 4
Add your calamari (including tentacles) to the flour and mix well to coat.
Step 5
Carefully add your calamari to the hot oil. Do this in batches so you don’t overcrowd the pan.
Cook the calamari for 3-4 minutes or nice and golden.
Step 6
Remove the cooked calamari from the pan and place onto paper towel or newspaper to soak up the excess oil.
Serve the calamari with more lemon and lime zest and a squeeze of their juice.