Smoked Chilli Calamari with Native Pepper Salt
Serves 4
Ingredients
- 800 g cleaned calamari, cut into rings
- 80 ml Glasseye Creek Smoked Chilli Sauce
- 1 tsp ground pepperberry
- 1 cup plain flour
- 1 lemon
- 1 large green salad
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- Neutral oil, for deep-frying
Method
1. Dry the calamari thoroughly. Combine flour, pepperberry, 1 tsp salt and black pepper.
2. Heat frying oil to 185°C. Toss calamari lightly in the seasoned flour and shake off every excess.
3. Fry in small batches for 60-90 seconds only, until pale gold and tender. Drain immediately.
4. Toss with 2 tbsp sauce and lemon just before serving; keep the remaining sauce alongside.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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