Alive and Cooking

Crispy Fried Calamari with Lemon Lime & Radish Salsa

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(Serves 4-6)

500g calamari rings
4 radish, finely diced
1 small salad onion, finely diced
1 lime, peeled and segmented
1 lemon, peeled and segmented
½ cucumber, finely diced
2 eggs, beaten
125g plain flour
½ bunch sage
300ml extra light olive oil
Salt and pepper
Oil for deep-frying


Place the sage into a saucepan and cover with 300ml oil. Very gently heat for 3 minutes to allow flavour to infuse into oil.

Once cooled, discard the sage. (This oil can be kept for up to 2 weeks and is great to add flavour to salads, fish, chicken and beef)

Salsa. Combine the radish, lemon, lime, cucumber, salad onion and 4 tbsp of the sage oil. Squeeze in the juice from the leftover bits of the lemon and lime.

Grind lots of salt and pepper into the flour.
Coat the calamari rings with egg, drain off any excess. Then pass through the seasoned flour until well coated.

Deep-fry in hot oil (180°C) for 1½- 2 minutes and place onto absorbent paper.

Serve crispy calamari with the lemon, lime and radish salsa.

Crispy Fried Calamari with Lemon Lime & Radish Salsa