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crispy calamari with sweet chilli







total time






method ingredients
  1. 400g whole, cleaned squid, cut into tubes
  2. 100g plain flour
  3. Pinch white pepper
  4. 2 eggs, lightly whisked
  5. 3-4 tbsp sunflower oil (or to fill a pan to a depth of 5mm)
  6. 1 lemon, cut into wedges
  7. Crème Frâiche Dip
  8. 3 tbsp Glenisk crème frâiche
  9. 2 tbsp sweet chilli sauce
  • Make the dip by mixing together Glenisk crème frâiche and sweet chilli sauce, refrigerate.
  • Wash the squid tubes thoroughly and pat them dry with kitchen paper. Slice the tubes into rings.  
  • Place the flour in a bowl and season with white pepper. Place the eggs in a separate bowl.
  • To shallow fry, heat the oil in a heavy based frying pan. In small batches, dip a few squid rings into the egg and coat thoroughly. Next dip them in the flour to coat fully.
  • Fry the squid rings until golden on each side (fry in two to three batches, placing the cooked squid on kitchen paper between batches and keep warm).  
  • Serve immediately with the Glenisk crème frâiche dip and a wedge of lemon. 
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