Catch of the day

A recipe from sarahdall.co.za

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

Marinade

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.

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