Recipe for Cajun Calamari served with a homemade basil and lime mayonnaise
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
For the Basil and Lime Mayonnaise:
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
Add the oil to a wok or large saucepan over high heat.
Meanwhile, place the calamari rings in a large mixing bowl. Pour over the flour and spice mixture and toss gently to coat.
After 1-2 minutes, check the oil is hot enough by dropping in one calamari ring, it should be golden and crispy in about 2-3 minutes.
Adding in individual rings at a time, drop into the oil and fry for 3-4 minutes until golden. Remove using a slotted spoon and set aside to drain on 2 layers of kitchen paper on a plate. Then serve immediately on a platter with the basil and lime mayonnaise as a dipping sauce.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.