Starter for two

Calamari

 
 

Ingredients

200g cleaned squid cut into rings

40g polenta or cornmeal

40g plain flour

1 tsp ground pepper

2 tsp sea salt

Vegetable oil

Aioili or mayonnaise

 
 

Method

  • Dry the squid rings thoroughly with a tea towel

  • Combine the polenta (or cornmeal), plain flour, pepper and salt into a bowl and toss the squid rings into the mixture

  • Heat 25cm/ 1 inch of vegetable oil in a saucepan until shimmering

  • Fry the squid in small batches for 1 minute, until golden and crisp

  • Place into a warmed bowl so the batches keep warm

  • Serve with a lemon wedge and a bowl of aioili or mayonnaise

 

Check our stocks

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com