Recipe

Salt And Pepper Calamari Recipe

Add Step-by-Step Photos	Winkbee / All my dishes 2 months, 1 week ago This dish is fun to make as an appetizer when entertaining friends and family it also tastes wonderful with homemade aioli Prep:14m Cook:515m Servings:4	Winkbee
	seafood

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Ingredients

700G small Calamari hoods, Cleaned

2 ½ tablespoons mixed dried peppercorns

1 ½ tablespoon salt flakes

¾ cups ground rice flour

1 egg white

Canola oil, for deep frying

Hot chips and rocket salad or any other salad to serve

Directions

Method

Cut calamari hoods into 0.5cm-thick rings. Place peppercorns in a small, non-stick frying pan over median heat. Cook, gently shaking the pan for 3 minutes or until aromatic. Place with salt flakes in a motor and pestle or spice grinder and grind (the coarser the grind, the hotter the flavours).

Place flour in a bowl. Lightly beat eggwhites until frothy.

Preheat oven to 160’C. Pour oil into a wok until a third full. Heat over medium heat until a piece of bread dropped into oil browns in 15 seconds.

Coat Calamari rings, batches of 10, in eggwhite. Lightly toss in flour , shaking off excess

Deep-frying calamari rings for 1 to 2 minutes or until light golden. Place on a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari.

Place calamari on plates, sprinkle with salt and pepper mixture.

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