Cajun-spiced Calamari with Basil and Lime Mayonnaise - Sarah Graham Food

Ingredients

• 4 Tbsp Willow Creek olive oil, for frying
• ¼ cup plain flour
• ¼ cup corn flour
• 1 tsp ground cumin
• 1 tsp dried/ground coriander
• 1 tsp curry powder
• ½ tsp dried chilli flakes
• ½ tsp salt
• Pepper for seasoning
• 500g squid, cut into ½ cm rings, rinsed and patted dry with kitchen towel or a clean dish cloth
• 6 fresh basil leaves
• Juice of ½ lime
• 1 egg yolk
• ½ cup mild flavoured Willow Creek olive oil
• Pinch of salt and pepper
• Blend together in a tall glass jar using a stick blender and adjust to taste