It's a popular dish that can be found served at your local pub, cafe or fine dining restaurant. Now you can make this perennial favourite at home.
Salt & Pepper Calamari served with Eggplant Chips and lemon
My cooking style has always epitomised simplicity and time efficiency and it doesn't get any easier than Salt & Pepper Calamari. At a seafood workshop, I was shown how to take the fear out of cooking with calamari and by adopting certain techniques can guarantee you cook tender and crispy calamari time and time again.
Let me share those secrets with you and at the same time enjoy some Salt and Pepper Calamari.
Calamari is the perfect food to flash fry, as the high temperature and quick cooking seals in the natural moisture, making for tender calamari. This also prevents the calamari from absorbing too much oil.
I used rice bran oil as it has a higher temperature range when frying foods. It is also lighter than regular olive oil. It is excellent for flash frying.
When using the flash frying technique, rice flour allows a light and crusty-like texture to develop, so that you get a similar result to tempura. You can find rice flour at any Asian supermarket.