Blog S&P SQUID WITH TANGY CAPER MAYO
S&P SQUID WITH TANGY CAPER MAYO
04 October 2018
Many a home cook is intimidated at the thought of calamari. There’s absolutely no need, because when it comes to calamari there really is only one rule to remember...quick and super hot! The rubbery effect we so often fear happens when calamari is overcooked. As quick and easy goes, it really doesn’t get any simpler than salt and pepper dusted calamari. Dip it into a seriously tangy, savoury caper mayonnaise and you have yourself a gorgeous instant snack, light lunch or dinner.
-WHAT YOU WILL NEED-
800g calamari tentacles or rings
6 Tbsp cornflour
6 Tbsp cake flour
½ Tbsp Cape Herb & Spice Sea Salt (new ceramic grinder - available this summer in Pick & Pay stores, SA)
¾ Tbsp Cape Herb & Spice Ground Black Pepper (new ceramic grinder - available this summer in Pick & Pay stores, SA)
½ cup tangy mayonnaise (if you’re using a creamy one, add the juice and zest of half a lemon)
4 Tbsp capers, roughly chopped
Vegetable oil for frying
-HOW IT'S DONE-
To make the caper mayo, simply mix the mayonnaise with the chopped capers and set aside so the flavours can infuse. Pat the calamari dry with kitchen towel. Mix the cornflour, flour, salt and pepper. Heat cooking oil in a saucepan – 3cm of oil is sufficient for a shallow fry. Dip the dried calamari in the flour mixture and shake off the excess. Fry until just cooked and serve straight away with the mayo and loads of lemon wedges. To make it a complete meal, add a herby salad packed with peppery elements like watercress, rocket and nasturtium flowers.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za