Salt and pepper calamari is a fish and chip shop classic. Almost everyone has fond memories of beach holidays, lolling around on the sand and eating piping hot fish, chips and salt and pepper calamari from greasy, white paper bags. But don’t wait for a trip to the beach to indulge, make your own using this recipe. It only takes around 25 minutes and you’ll have tasty, crispy, tender salt and pepper squid fresh from your own kitchen/
Ingredients
Method
Preheat oven to 150°C.
Lightly dust calamari in flour, shaking off excess. Combine beaten egg and milk, then dip calamari to coat.
Combine breadcrumbs, sea salt, lemon pepper and black pepper in a shallow bowl, then use to coat calamari, pressing on firmly. Transfer to a plate and chill for 20 minutes.
Half fill a large saucepan or deep-fryer with oil. Heat on medium until a piece of bread sizzles as soon as it is added.
Drop calamari into oil, in batches, deep-frying for 2-3 minutes each, until golden and cooked. Drain on paper towel. Keep warm in oven while cooking remaining calamari.
Make aioli by combining mayonnaise and garlic in a small bowl. Serve with calamari.
For a milder, sweeter aioli, bake 3 garlic cloves at 180°C for 15-20 minutes. Cut off tops and squeeze flesh into mayonnaise.
Tip
What is salt and pepper calamari made of?
Salt and pepper calamari seasoning is typically made with salt, pepper and a batter or crumb that you coat the squid in. You can also add lemon to the seasoning or just squeeze it over the top of the calamari when it’s ready to serve.
How to cook calamari so it’s tender?
The secret to cooking tender calamari is in the preparation. To make the most of your calamari rings, we recommend soaking your squid in salted milk for half an hour. The milk proteins will help to tenderise the rings while also neutralising that fishy odour.
It’s also important not to overcook the squid, as this will make it tough to eat.
“Shellfish and cephalopods (octopus and squid) will toughen if overcooked so keep cooking time short,” the Fisheries Research and Development Corporation’s Fishfiles website says.
For tender, beautifully cooked salt and pepper calamari, you only need 2-3 minutes in the oil per batch of squid with this recipe.
