Salt and pepper calamari
|1 tsp||Black peppercorn|
|½ tsp||Chinese five spice|
|2 tbsp||Vegetable oil|
|300 g||Calamari rings|
- In a large bowl, whisk the flour with the cornflour, salt, crushed black peppercorns and five-spice powder. Lightly whisk in the water the batter will be a little lumpy.
- In a large saucepan, heat the vegetable oil until a crust of bread dropped in sizzles and turns golden brown. Just before frying, add the thawed frozen calamari rings to the batter and stir to coat.
- Working in batches, lift each calamari ring from the batter, drag it against the side of the bowl to remove any excess batter and drop it gently into the hot oil. Fry the calamari over high heat until deep, golden brown this takes about 2 minutes.
- Using a slotted spoon, transfer the calamari onto paper towels to drain. Repeat with remaining batches of calamari. Serve at once with lemon wedges from 1 lemon on the side.
This dish is best matched with
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