What’s for dinner? Crispy calamari with plum and chilli salsa
If you're craving a portion of restaurant-quality calamari, chef Zola Nene's six step-method makes for a favourite and filling mid-week meal and it's a lot easier to make at home than you might think!
![8 DECEMBER - WFD - Crispy calamari with plum chilli salsa](https://images.caxton.co.za/wp-content/uploads/sites/49/2021/12/8-december-wfd-crispy-calamari-with-plum-chilli-salsa-780x470.jpg)
Serves 4
You’ll need: For the calamari – 600g – 800g calamari rings; juice of ½ a lemon; salt and pepper; 2 eggs, beaten; 2 cups cake flour; 4 Tbsps Zola’s Feasts Flavourbomb Spice Mix (or your favourite spice blend); oil for frying.
For the salsa – 4 plums, diced; 1 small onion, finely chopped; 2 Tbsps chopped fresh coriander; juice of ½ a lemon; salt and pepper to taste.
How to:
Squeeze lemon juice over the calamari and season with salt and pepper.
In a bowl, combine the cake flour, spice mix and ½ tsp salt.
Dip the seasoned calamari into beaten egg, then into the seasoned flour to coat.
Dust off excess flour from calamari, then fry in hot oil for about 2-3 minutes until crispy.
For the salsa, combine all the ingredients in a bowl and stir to combine.
Serve crispy calamari with the salsa and extra lemon wedges to squeeze over.
* Recipe & image by juicydelicious.co.za.