Salt and pepper calamari

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Salt and pepper calamari
  • 500 gram calamari rings
  • 1/2 cup (75g) plain flour
  • 1 egg, lightly beaten
  • 1/4 cup (60ml) milk
  • 2 cup (140g) fresh or dry (200g) breadcrumbs
  • 2 teaspoon sea salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon cracked black pepper
  • vegetable oil for deep-frying
  • 1/2 cup (125ml) whole egg mayonnaise
  • 2 clove garlic, crushed


Salt and pepper calamari
  • 1
    Preheat oven to 150°C.
  • 2
    Lightly dust calamari in flour, shaking off excess. Combine beaten egg and milk, then dip calamari to coat.
  • 3
    Combine breadcrumbs, sea salt, lemon pepper and black pepper in a shallow bowl, then use to coat calamari, pressing on firmly. Transfer to a plate and chill for 20 minutes.
  • 4
    Half fill a large saucepan or deep-fryer with oil. Heat on medium until a piece of bread sizzles as soon as it is added.
  • 5
    Drop calamari into oil, in batches, deep-frying for 2-3 minutes each, until golden and cooked. Drain on paper towel. Keep warm in oven while cooking remaining calamari.
  • 6
    Make aioli by combining mayonnaise and garlic in a small bowl. Serve with calamari.


For a milder, sweeter aioli, bake 3 garlic cloves at 180°C for 15-20 minutes. Cut off tops and squeeze flesh into mayonnaise.

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