Ingredients

Method

• 800 g calamari tubes
• 500 g rice flour
• 1 T sea salt
• 2 T freshly ground black pepper
• 1/2 cup vegetable oil
For the salsa, mix:
• 4 ripe tomatoes, chopped
• 1 red onion, chopped
• 1/2 cup coriander, chopped
• 1-2 fresh chilli, chopped
• 1 T malt vinegar
• 2 T olive oil
• 1/2 lemon, juiced

Method

Ingredients

Rinse and clean the squid tubes and pat dry before slicing into rings.

In a mixing bowl, mix the rice flour, salt and pepper until combined.

Place a large pan over a medium to high heat and add the oil. Dust the squid rings in the seasoned flour, then fry, in batches, for 1 to 2 minutes or until crisp, golden and tender.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot topped with the salsa.