The MacPherson Diaries

Salt & Pepper Calamari with Lime Mayo

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I adore calamari and my parents used to make it often when I was growing up.

Calamari makes a great entrée and is surprisingly simple to make. I soak mine in milk to tenderise it (no tough squid here!), before tossing it in seasoned flour and frying it until its crispy and tender.

The Lime mayonnaise is delicious and makes a large batch, you’ll find many a things to go with it!

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Lime Mayonnaise

Author Jana Macpherson

Ingredients

  • 2 egg yolks
  • 1 Tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • 2 tablespoons water
  • 2 cups neutral oil I used vegetable oil
  • 1 tablespoon Lime Juice
  • Salt & Pepper

Instructions

  1. In your food processor, add the egg yolks, water, mustard and vinegar and pulse, just a couple of times to just mix, not fully aerate.
  2. We are going to slowly add the oil now. I like to do this in a jug so its easy to pour. Turn the machine on low, and add the oil in a thin slow stream. Slow and steady wins the race.
  3. It will come together and you will have a lovely creamy mixture once all of the oil has been incorporated.
  4. Once you have finished, season with lime juice, salt & pepper and mix. Taste and adjust seasoning if needed.

Recipe Notes

Store in an airtight container and refrigerate. Will last for up to 7 days.

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Salt & Pepper Calamari

Author Jana Macpherson

Ingredients

  • 500 grams squid tubes
  • 1 ½ cups Milk
  • ½ cup white flour
  • 1 ½ teaspoons salt
  • 10 grinds of black pepper
  • 2-3 cups of Neutral oil for frying I used vegetable oil
  • Serve with Lime wedges

Instructions

  1. For the squid, take the tubes and slice into 1 cm rings.
  2. Place into a container with a lid, and cover with milk. Refrigerate for 3 hours, or overnight
  3. When ready to cook, take out of the fridge and drain the milk off.
  4. Season your flour with the salt and pepper and mix
  5. Heat the oil in a deep pan or wok
  6. Dredge the drained calamari in the flour in a couple of batches. Make sure they are completely coated and shake off any excess.
  7. Once the oil is hot, fry the calamari for around 2 minutes, or until golden.
  8. Remove from the pan and sit on a plate lined with a paper towel, transfer to serving plate and serve immediately with lime wedges and lime mayonnaise.

I have made this recipe to match with Graham Norton Prosecco for Countdowns Wine Week Promotion. Always Drink Responsibly.

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