Salt and Mountain Pepperberry Calamari
We’re completely obsessed with this salt and Mountain Pepperberry calamari dish. Why not indulge in the crisp, spiced, deep-fried glory of it all.
- Cut each calamari hood in half lengthways. Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel.
- Heat the oil in a heavy-based saucepan or deep-fryer to 180°C.
- While it’s warming up, combine the flour, mountain pepperberry and salt in a shallow bowl. Lightly coat the calamari in the flour mixture and shake off the excess.
- Deep fry the calamari, in batches if necessary, for 1 minute, then drain on paper towel and enjoy immediately while still warm!