Recipes FRIED LOUISIANA CAJUN CALAMARI WITH A CAJUN DIPPING SAUCE
FRIED LOUISIANA CAJUN CALAMARI WITH A CAJUN DIPPING SAUCE
If you enjoy calamari, this cajun version is filled with flavour, taste and yumminess.
- WHAT YOU WILL NEED -
- FOR THE CAJUN CALAMARI
- 500 g calamari tubes and tentacles, defrosted
- 250 ml buttermilk
- FOR THE CAJUN DIPPING SAUCE
- 500 ml flour
- 250 ml mayonnaise
- 3 Tbsp Cape Herb & Spice LOUISIANA CAJUN
- 60 ml tomato sauce
- enough oil for deep frying
- 2 Tbsp Cape Herb & Spice LOUISIANA CAJUN
- salt and pepper
- 1 Tbsp Dijon mustard
- TO SERVE
- ½ tsp ground garlic
- zest of ½ a lemon
- a squeeze of lemon juice
- 1 lemon, cut into wedges
- METHOD -
Pour the buttermilk into a large bowl; add the calamari and allow it to sit submerged for at least 1 hour. While you wait, prepare the cajun mayo.
To do this, mix all of the ingredients for the Cajun mayo together, taste and adjust the seasoning. Set aside until ready to use.
Next up, add the flour and spice to a large bowl and whisk well to combine. Use one hand to pick up pieces of calamari from the buttermilk and drop into the flour. Use the other hand to evenly coat the calamari in flour. Shake off any excess and then lay the dredged calamari onto a baking tray. Repeat until all of the calamari is coated.
Set a large pot over high heat with enough oil for deep frying. Heat the oil to 180 ºC.
Carefully drop a handful of calamari into the hot oil and fry until golden. Drain the cooked calamari on a piece of kitchen towel. Repeat until all of the calamari is fried.
To serve, season it with salt and pepper and add a grating of lemon zest. Serve with cajun mayo dipping sauce and lemon wedges for squeezing over.
Recipe & Image by: CRUSH MAGAZINE
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