Sue's Calamari & Polenta chips - Filippo Berio

Ingredients

• 200 g Calamari – cleaned and cut into portions
• ½ cup buttermilk
• 1 clove garlic crushed and added to buttermilk
• 2 litres Filippo Berio Mild & Light Olive Oil
• ¼ cup plain flour
• ¼ cup corn flour
• ½ tsp Italian seasoning
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp chilli flakes
• Fresh Dill – chopped for garnish
• 50g ground polenta
• 200g hot water with vegetable stock
• 1 lemon – zested
• Salt and Pepper
• 50g frozen garden peas