Serves 4
For the chilli lime mayonnaise:
1 garlic clove, crushed
100g good-quality mayonnaise
Zest and juice of 1 lime
1pinch of cayenne pepper
¾ tsp smoked paprika
For the calamari:
1kg prepared squid rings, defrosted if frozen
100g cornflour
50g plain flour
1 tbsp smoked paprika
Salt and black pepper
150ml sparkling water
Vegetable oil, for frying
Lime wedges, to serve
For the chilli lime mayonnaise:
1 garlic clove, crushed
100g good-quality mayonnaise
Zest and juice of 1 lime
1pinch of cayenne pepper
¾ tsp smoked paprika
For the calamari:
1kg prepared squid rings, defrosted if frozen
100g cornflour
50g plain flour
1 tbsp smoked paprika
Salt and black pepper
150ml sparkling water
Vegetable oil, for frying
Lime wedges, to serve
- In a bowl, combine all of the ingredients for the chilli lime mayo. Season to taste and set aside.
- Pat the squid rings very dry with kitchen paper and set aside.
- 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.
- 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.
- 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.
- Serve with the chilli lime mayo and some extra lime wedges for squeezing over a little, then check a little, then check again.
Per serving: 491kcals, 21.5g fat (3.7g saturated), 31.4g carbs (0.5g sugars), 39g protein, 1.6g fibre 0.587g sodium.