Preparation Time 35 minutes
Cooking Time 5 minutes
1 Pat the calamari tubes and tentacles dry with paper towels. Cut open the tubes with a sharp knife. Flatten the calamari and use a butter knife to score the sides in a diamond pattern. Sprinkle the flour, salt and pepper over the tubes and tentacles.
2 Heat 1cm oil in a heavy-based pan. Fry the calamari in batches until golden brown and cooked. Drain on paper towels. Use a sharp knife to cut the curled calamari into pieces. Serve with lemon juice and mayonnaise as a dipping sauce or make a decadent salad with avocado, baby lettuce, mint and coconut shavings.
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