Salt & Pepper Calamari
- 3 (about 600g) large cleaned squid hoods
- Coconut oil for frying
- 1/4 cup tapioca flour
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp Chinese five-spice
- Lemon wedges to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with outside surface facing up and score surface diagonally, pat dry with paper towel.
- Cut into 6 squares.
- Heat the oil for frying until it reaches 190°C.
- Meanwhile, combine the tapioca flour, salt, pepper, and Chinese five-spice in a medium bowl. Add the squid and toss gently to coat (I stagger it, a few pieces at a time, this means the coating doesn’t go soggy and there isn’t too much cooking in the oil at any one time, bringing the temp down).
- Make sure to shake off any excess flour mixture before cooking in batches. Cook for 2 minutes or until the squid just turns golden and curls.
- Use a slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil to 190°C. Repeat with the remaining squid.
- Serve immediately with salad, and top with paleo mayo (see below) and a lemon wedge.
This Paleo mayo recipe originally came from my favourite cook book Against all Grain by Danielle Walker. I’ve altered the method to suit a Thermomix, but it would also be suitable for a food processor.
2 large egg yolks
1 teaspoon lemon juice
1 teaspoon white vinegar
1/2 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon Dijon mustard
3/4 cup avocado or olive oil
- Put all the first 6 ingredients into the TM bowl, insert butterfly.
- Whisk together for 20 secs/speed 4.
- With the MC cup on and while still rotating on speed 4, slowly add a drop or two of of the oil onto the lid. It will drip down through.
- then slowly add a little more gradually onto the lid until it is all gone, it should take between 2-3 mins
- Spoon it out and store in an air tight jar in the fridge.
This mayo is a great staple to have on hand, but it is very tasty with your salt & pepper calamari. If you want, you could add another squeeze of lemon to a small amount of the mayo and mix through, ideal with seafood.