Ingredients

Method

  • HALVE the calamari hoods lengthways, wash well and pat dry. Score diagonally with a sharp knife and cut into 4 cm squares
  • COMBINE the flours, salt and pepper and toss through the calamari until well covered. Shake off the excess
  • HEAT the oil in a wok or deep fryer and fry the calamari in batches over a medium heat until lightly golden in colour. Drain well and keep warm
  • COMBINE the mayonnaise with the chilli, paprika and lemon rind
  • PLACE the calamari onto serving plates with salad and a dollop of the mayonnaise. Serve immediately

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