Entree: Australia – Melbourne & Victoria – Salt and Pepper Calamari (Lightly battered and quickly fried squid rings tossed with salt, white and black pepper, served with lemon and aioli)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
- 1 lb (454 g) squid tubes, cleaned and cut into 1/2-inch (1.3 cm) rings
- 1 cup (125 g) all-purpose flour
- 1/2 cup (65 g) cornflour (cornstarch)
- 1/2 tsp (2.5 ml) baking powder
- 1 tsp (5 g) fine sea salt, plus extra for seasoning
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) white pepper
- 1/2 tsp (2.5 ml) ground five-spice powder (optional, Melbourne variation)
- 1/4 cup (60 ml) cold sparkling water (to help a light coating)
- Vegetable oil for deep frying, about 6 cups (1.4 L) or enough for a 3–4 inch / 7–10 cm deep bath
- 1 lemon, cut into wedges, for serving
- 2 tbsp (30 ml) chopped fresh parsley or chopped spring onion, for garnish
- Aioli: 1/2 cup (120 g) mayonnaise, 2 tbsp (30 ml) lemon juice, 1 small garlic clove minced, salt and pepper to taste
Instructions
1. Pat squid rings very dry with paper towels. In a bowl whisk together all-purpose flour, cornflour, baking powder, 1 tsp (5 g) salt, black pepper, white pepper and optional five-spice. Gradually add cold sparkling water and stir until mixture is a slightly clinging, free-flowing coating—add a little more water if necessary.
2. Heat oil in a deep pot or fryer to 350°F (175°C). Meanwhile, toss squid rings in the flour mixture to coat evenly, shaking off excess. Fry squid in batches for 1–1.5 minutes until just golden and opaque; do not overcrowd the fryer. Remove with a slotted spoon and drain on a paper towel-lined tray.
3. While still hot, lightly sprinkle fried squid with extra flaky salt and a pinch more white/black pepper (or mix 1/4 tsp each of salt, white pepper, and black pepper in a small bowl to sprinkle). Toss gently to distribute seasoning.
4. Whisk aioli ingredients together and adjust seasoning. Serve calamari immediately garnished with chopped parsley or spring onion and lemon wedges, with aioli on the side for dipping.
