You’ll need: ½ cup cornflour; ½ cup self-raising flour; 1 tsp salt; 1 tsp paprika; ½ tsp ground white pepper or black; 3 tsp thyme, finely chopped (optional); 1kg calamari tentacles; juice of ½ a lemon; 1L B-well Canola oil, to fry.

For the garlic parsley mayonnaise – ½ cup B-well Originally Tangy Mayonnaise; 1/3 cup cream; juice of ½ lemon; 1 garlic clove, crushed; 1 teaspoon B-well garlic-infused canola oil; small handful parsley, chopped.

How to:

Pour a bottle of B-well canola oil into a deep, heavy-based pot. Heat until sizzling.

Sift all the dry ingredients into a large bowl. Add the tentacles and coat in the flour mixture, immediately fry in batches for 45 seconds to a minute or until golden in colour.

Using a slotted spoon carefully remove the tentacles from the oil and drain them on kitchen paper. Squeeze the juice of ½ a lemon over the fried calamari.

For the mayonnaise:

Mix all the mayonnaise ingredients together in a bowl and serve with golden calamari and a couple of wedges of lemon.

Tip: Drizzle mayonnaise with a little B-well Chilli infused canola oil for a spicy bite, or if you’re not a fan of garlic you could also use the B-well lemon-infused canola oil.

* Recipe & image by B-well.