Crispy Calamari and Lime Mayo
Cook Time 10 minutes
1 kg southern calamari, cleaned
200g rice flour
2 branches of saltbush
Vegetable or Canola Oil for deep frying
zest and juice of 1 lime
½ tsp mountain pepper (alternatively sumac)
Smoked salt, to serve
Heat oil to 190°C. Add the salt bush branches and cook for 10-30 seconds.
Slice calamari across the tube in 3mm width, cut tentaticles. Coat in rice flour and deep fry for 10 seconds or until crisp. Drain on absorbent paper.
Mix the mayonnaise, lime zest and juices and mountain pepper.
Serve calamari with salt bush, lime mayonnaise and lime wedge. Season with smoked salt.