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Catch of the day

A recipe from

Nothing beats delicious, fresh, crispy calamari… But not just any calamari – baby Patagonia squids and tentacles. This is the simplest recipe, which will keep you devoted for life!

Tempura calamari


  • 250g baby squid and tentacles
  • 100ml olive oil
  • 5ml chilli, finely chopped
  • 5ml garlic, finely chopped
  • 5ml ginger, finely chopped
  • juice and zest of 1 lemon
  • Tempura batter

  • 50g cornflour
  • 50g cake flour
  • 5ml NoMu Moroccan rub
  • pinch of salt
  • 250ml soda water or enough to make a batter
  • Flour for dusting

  • 50g seasoned cake flour for dusting
  • Mix together the marinade ingredients and leave the calamari to marinade for at least 30 minutes.

    To make the tempura batter: Mix together the dry ingredients, and slowly whisk in the soda water, to create a smooth batter.
    Coat the calamari heads and tentacles with seasoned flour and dip lightly into a little water. Repeat this process with the seasoned flour and the tempura batter.

    Shallow fry in hot oil at approximately 190°C until golden, crispy and cooked through. Remove from the oil and place on carlton paper. Season to taste and serve immediately.

    Enjoy with home made pomme frites and garlic aioli.