First posted: Feb 6, 2017

Cajun-spiced Calamari with Basil and Lime Mayonnaise



Cooks in:        Serves:4-6 as a snack

  • 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

What to do

1. Add the oil to a wok or large saucepan over high heat.

2. Meanwhile, place the calamari rings in a large mixing bowl. Pour over the flour and spice mixture and toss gently to coat.

3. 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.

4. 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.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

Share this recipe