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Clover Salt & Pepper Calamari with Chili Dill Mayonnaise


Clover Salt & Pepper Calamari with Chili Dill Mayonnaise
Recipe by: Daleen van der Merwe
Serves: 4—6 
Preparation: 20 minutes
Cooking: 6 minutes
Chili Dill Mayonnaise 
1 cup Clover Classic Mayonnaise # 3
1 Tbsp chopped dill 
1 Tbsp chopped parsley 

squeeze of lemon juice
salt and pepper to taste
1/2 tsp chili flakes or 1 chopped chili
500 g calamari rings
1 egg
½ cup milk
cake flour
¼ tsp salt 
¼ tsp black pepper
1 cup fine dry breadcrumbs
oil for deep-frying
extra salt and pepper

chopped dill and parsley, to garnish
lemon wedges to serve

Chili Dill Mayonnaise
Mix all the ingredients for the chili dill mayonnaise.
Clean the calamari under running water. Drain.
Beat the egg and milk in a shallow dish. Place the flour mixed with the salt and pepper in a separate shallow dish. And the breadcrumbs in another shallow dish. 
Dredge the calamari in the flour, then dip in the egg mixture, and roll in the breadcrumbs.
Heat enough oil for deep-frying in a saucepan to 200 °C.
Fry the calamari in batches until golden, about 2 minutes or until cooked. Do not overcrowd the pot. Drain on paper towels, sprinkle with salt and pepper and serve with the Chili dill mayonnaise and lemon wedges. 
Garnish with dill and parsley.

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