Tuesday, 9 April 2013

Cajun calamari

I love salt and pepper squid( calamari) but I have done a variation that I really like. I still do the usual prep, flour then egg, but the final coat is fine polenta with a spoonful of Cajun spices and a little salt mixed through it. How much cajun you put in depends on your own taste levels. Start with a teaspoon of cajun and try it.
The picture below is the coated squid rings ready to fry.

I shallow fry it. When cooked, a generous squeeze of fresh lime or lemon juice, a side salad, a glass of wine and enjoy.
- Posted using BlogPress from my iPad


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