Serves 4
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For the chilli lime mayonnaise:

For the calamari:

  1. In a bowl, combine all of the ingredients for the chilli lime mayo. Season to taste and set aside.
  2. Pat the squid rings very dry with kitchen  paper and set aside.
  3. In a bowl, combine the cornflour plain flour paprika and some salt and pepper.  Slowly whisk in the sparkling water to form a smooth batter, then allow to rest for 15 minutes.
  4. Pour the vegetable oil into a deep, heavy-based pan to a depth of 5-6cm. Place over a medium-high heat until the temperature reaches 180°C.
  5. Working in batches, coat the squid rings in the batter, shaking off any excess,  then gently lower into the oil. Fry for  2-3 minutes until crisp and golden, then remove with a slotted spoon, drain on a plate lined with kitchen paper and sprinkle with salt.
  6. Serve with the chilli lime mayo and some extra lime wedges for squeezing over a little, then check a little, then check again.

Nutrition Facts


Per serving: 491kcals, 21.5g fat (3.7g saturated), 31.4g carbs (0.5g sugars), 39g protein, 1.6g fibre 0.587g sodium.

DinnerFish & seafoodSpecial OccasionsFrenchKidsCuisinesDinner party

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