Salt and pepper calamari recipe Recipe | Better Homes & Gardens Australia
Serve this deep-fried salt and pepper calamari at your next dinner party. Flavoured with fennel seeds and served with a saffron-infused sauce.
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Cooking tools:
- Mortar and pestle
- Spice grinder
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Slotted spoon
- Spoon
- Paper towel
- Plate
- Serving bowl
Ingredients
- Pinch of saffron
- 3 Tbsp boiling water
- ¾ cup mayonnaise
- Juice of ½ lemon
- Freshly ground black pepper, to season
- 2 Tbsp sea-salt flakes
- 2 Tbsp fennel seeds
- 750g calamari, cleaned, tentacles attached
- 150g plain flour
- 150g fine semolina
- 1L vegetable oil, to deep-fry
- Rocket leaves, to serve
- Flat-leaf parsley leaves, to serve
- Lemon cheeks, to serve
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