Salt and pepper calamari

Salt and pepper calamari

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Keep calamari tubes each wrapped individually in the freezer. Take them out and thaw them only slightly so that they are still solid enough to cut into very thin rings. This thinness makes all the difference.

Ingredients

Quantity Ingredient
500g squid tubes
1 cup plain flour
1/2 teaspoon sea salt
2-4 cups light olive oil
3 cups baby rocket leaves, washed and dried
freshly ground pepper

Method

  1. Cut the squid into thin rings. Dry thoroughly using paper towels. Place the flour in a large bowl with salt. Toss the calamari in the flour and remove, shaking off excess flour. Set aside. Pile the rocket leaves in the centre of plate. Heat a deep frying pan with the oil and fry the calamari rings in several lots until they begin to turn golden. Remove and drain on paper towels. Season with salt and pepper and pile on top of the rocket leaves. Serve with lemon wedges.

Note:

  • Pull the translucent quill from the tube of the squid and discard. Cut the tube into rings or squares, or if small, leave whole.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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