Fried calamari or even just ‘calamari’, is popular in the cuisine of many Mediterranean countries. It consists of batter-coated, deep fried squid, often fried for less than two minutes to prevent it from becoming too tough. It is usually served plain, with salt and lemon on the side.

calamari

Ingredients

• Vegetable oil or extra Light Olive Oil for frying
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp each of salt and freshly ground pepper
• 1 tsp cayenne pepper
• 900g fresh or thawed frozen small calamari, bodies cleaned and cut Into 1.3-centimetre wide rings, tentacles reserved
• 2 lemons, each cut into 6 wedges

Method
Add enough vegetable oil to a large skillet to come 2,54cm up sides of pan. Heat oil to 375 degrees.

Mix with a whisk the cornmeal, flour, salt, pepper, and cayenne pepper in a medium bowl to blend. Toss calamari rings and tentacles into the cornmeal mixture, shaking off excess. Working In batches, fry calamari in oil until brown and crisp, about three minutes.

Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt and pepper if needed. Serve with lemons for squeezing.

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