Sat, 20 July 2024
INGREDIENTS:
500g Squid cleaned and cut into rings
300ml Buttermilk
10g Salt
300 g plain flour
100g Cornflour
1 Tsp Dried Oregano
1 Tsp Cayenne pepper
1 Tsp ground black pepper
6 g Baking powder
For The Harrissa Mayonnaise:
200 ml mayonnaise
80 ml Greek yogurt
2 Tsp Harrissa Paste
1 Lime zest and juice
Wedge of lemon
Parsley to garnish
METHOD:
1. Place squid Rings into a bowl and add the buttermilk and salt and stir till combined , place in
fridge for 30 minutes.
2. In a deep pan or fryer turn heat oil up to 185c /360f ,medium to high heat.
3. Mix flour , cornflour ,oregano , cayenne pepper , Baking powder and black pepper in a bowl
till combined.
4. Strain Squid from buttermilk and add to flour mix.
5. Mix squid rings until coated in flour all over.
6. Next place coated squid pieces in the fryer and cook on high heat for 3 minutes until golden
brown in colour.
7. Remove calamari and place on kitchen paper.
8. Mix Mayonnaise, yoghurt , Harissa paste lime zest and lime juice together in a serving bowl
9. Ready to serve Golden Crisp Calamari served with Harissa Mayonnaise, lemon wedge and
parsley
