Calamari salad (or calamari with a lot of garnish!)


400-500gm Squid tubes

1 and 1/2 Cups of Wheat or Cornflour

2 tsp Garlic Powder

5 tsp Lemon Pepper Powder

2 tsp Fine Salt

2 tsp Smoked Paprika Powder


Clean squid tubes and cut into rings, 5-8mm should be plenty.

If squid is freshly caught, soak in milk in the fridge for an hour up to 12 hours then rinse and drain.

Mix all dry ingredients in a zip lock or bowl.

Add squid rings to coat. Reseal bag and give them rings a good shake to coat

Now you can either deep fry or shallow fry in oil in a high heat pan.

Turn after 1 minute then remove after the second minute onto paper towel to catch residual oil.

They should be golden brown and tender.

Alternatively on the bbq hot plate and baste frequently with butter till golden on both sides.

Salad used to make it look pretty.


The sauce in the photograph was a 50/50 smoked salmon dip, best foods mayo and a squirt of sriracha sauce but these are just as good with a lime squeeze.