Prep time: 30 minsCook time: 20 minsServes: 4


Crumbed Calamari

125g corn flour

125g rice flour 

1 tsp salt flakes

1 tsp ground black pepper

4 calamari hoods, sliced into rings


2 tbs olive oil

2 tbs lemon juice

2 tsp Dijon mustard

4 iceberg lettuce leaves, shredded

1 yellow capsicum, thinly sliced

1 large carrot, coarsely grated

1 cucumber, deseeded, thinly sliced

2 green spring onions, thinly sliced

¼ cup coriander leaves


1. To prepare calamari, combine flours, salt and pepper in a bowl. Add calamari rings in small batches and toss to coat.

2. Deep fry until golden and crisp. Drain on absorbent paper. 

3. To make salad, whisk oil, juice and mustard in a large bowl until combined. Season. Add remaining ingredients. Toss to combine.

4. Serve salad topped with calamari. 


This dish is great served with a zingy lime or chilli mayonnaise. 

Ash and Matty's Calamari Salad