Calamari Fritti With Chilli & Fennel Salt
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Calamari Fritti With Chilli & Fennel Salt
Recipe By Courtney Roulston
Ingredients
450 g fresh Coles squid, cut into rings (around 3 small/medium whole squid)
2-3 cups Squeaky Gate extra virgin olive oil (for frying)
2/3 cups Coles plain flour
3 free range eggs
4 tbs semolina flour
1 lemon to serve
Salt Sprinkle
½ tsp whole fennel seeds
½ tsp cracked black pepper
½ tsp dried chilli flakes
1 tsp sea salt flakes
Method
Clean the squid tubes, cut into rings and place onto a plate. Pat any excess liquid from the squid with paper towel.
Heat the oil in a high side pan or wok to 180 degrees C. Place the plain flour and semolina into two separate medium sized bowls. Whisk the eggs in a large mixing bowl and season with a pinch of salt. Dredge the calamari into the plain flour and shake off any excess. Dip the floured rings into the egg and then into the semolina flour. Place the prepared calamari onto a flat tray.
Place the fennel seeds into a mortar and pestle and crush then mix in the pepper, chilli and salt. Place the salt sprinkle into a small serving dish. Set aside.
Fry the calamari in batches, being sure not to overcrowd the pan, for 1-2 minutes, or until golden and crisp. Use a slotted spoon to transfer to a paper towel lined plate. Place onto a serving plate and season with the salt sprinkle. Add on a few lemon cheeks and serve immediately.
