Name: Salt and pepper calamari
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Child Favourites
Ingredients: 50 g cornflour; 50 g flour self-raising; 1/2 tsp dried chilli flakes; 1 tsp paprika; 2 tsp turmeric; sea salt and freshly ground black pepper; 450 g calamari rings; 2 eggs white; oil for deep-frying; lemon wedges, to serve; 1/2 cup mayonnaise; 1 garlic cloves, crushed; 5 g fresh Italian parsley chopped

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Ingredients (13)

50 g	cornflour
50 g	flour — self-raising
1/2 tsp	dried chilli flakes
1 tsp	paprika
2 tsp	turmeric
	sea salt and freshly ground black pepper
450 g	calamari — rings
2	eggs — white
	oil — for deep-frying
	lemon — wedges, to serve

Sauce:

1/2 cup	mayonnaise
1	garlic — cloves, crushed
5 g	fresh Italian parsley — chopped

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Method:

In a bowl toss together cornflour, flour, chilli, paprika and turmeric. Add 1 tsp salt, 1 tsp crushed black pepper.

Whisk the egg whites till frothy, dip calamari into egg whites then into flour.

Heat the oil and fry the calamari rings for 30–45 seconds until golden brown, drain on paper towel, sprinkle with additional salt and pepper.

For the sauce:
Mix together the mayo, garlic and parsley.

To serve:
Serve calamari rings hot with garlic mayo and lemon wedges.

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