Fiery Calamari
David’s Fantastically Firey Calamari
Our Head Chef, David Hall, is back with another Fry-day night fish special.
This week, he will have your tastebuds hooked with his fish-tastic recipe for calamari complete with a firey Sriracha mayo dip. Yummy.
Beware because this catch of the day is guarenteed to will leave your mouth (and maybe your eyes) watering!
Don’t forget to head over to our Instagram page (@TheFishHotel) to share your off the scale snaps.
Enjoy!
For your flour:
- 150g plain flour
- 50g cornflour
- 40g fine polenta
- 15g salt
- 8g freshly ground black pepper
For your dip:
- 100g mayonnaise
- 40g Sriracha
- A squeeze of lime
For your garnish:
- Freshly chopped parsley
- A lemon
- Defrost prepped baby squid (available at most large supermarkets).
- Remove the squid’s tentacles, beak, internal shell and insides as shown in the above picture.
- Discard these bits, but keep the legs (they are delicious, trust us!)
- Then finely slice your squid into equally sized rings.
In a bowl mix all your flour ingredients together:
- 150g plain flour
- 50g cornflour
- 40g fine polenta
- 15g salt
- 8g freshly ground black pepper
- Then heavily coat your squid in the flour, tossing with your hands until the squid is no longer sticky.
- Heat oil in a pan to 180 degrees.
- Next deep fry your squid in the oil for three minutes or until golden brown and the bubbles have subsided.
- Finally drain onto a kitchen cloth to remove excess oil, then garnish with lemon and freshly chopped parsley.
For your dip, simply weigh and mix the below ingredient together and serve with your calamari:
- 100g mayonnaise
- 40g Sriracha
- A squeeze of lime
Tuck in
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