What’s for dinner? Dusted golden calamari
Take calamari to the next level with a garlic-parsley mayonnaise dipping sauce.
![](https://images.caxton.co.za/wp-content/uploads/sites/116/2021/09/WFD-Dusted-calamari-30-SEPTEMBER-586x470.jpg)
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.