Salt and pepper calamari
Posted on May 28th, 2013
Here’s another recipe I’ve pinched from the Two Oceans‘ website and adapted (read made easier). Calamari always struck me as the kind of thing you would only order in restaurants, but it’s surprisingly easy to cook at home.
The website suggests pairing with Pinot Grigio and I wouldn’t argue with that. South Africans make really good Pinot Grigio, and Two Oceans are no exception. Subtly perfumed with floral notes and fragrances of dried apricot and peach and a hint of litchi, it’s crisp, zesty and easy-drinking. Serve it chilled.
250 gms plain flour
1/2 tsp (3 ml) turmeric
500 g calamari tubes, cleaned and sliced into rings
Sunflower oil for deep frying
1 tbsp (15 ml) sea salt
1 tsp (5 ml) crushed mixed peppercorns (black, white and/or rose)
Wedges of lemon or lime, to serve
- Mix dry ingredients together in a bowl.
- Toss calamari into flour mixture until well coated.
- Heat 4 cm oil in a saucepan and fry calamari in batches, for around 60 to 90 seconds, until crispy.
- Drain on kitchen towel.
- Grind salt and pepper in a pestle and mortar and sprinkle over hot calamari.