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Gail’s Crumbed Calamari Heads

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1 x 800 g frozen calamari heads, thawed and rinsed. Drain on paper towel.
Must be dry. Available from Checkers. If you can get fresh even better.

In a flat square dish add 2 cups cake flour.

Add the following spices:
2 tbsp dried parsley
Sprinkle of aromat
2 tbs paprika spice
2 tsp garlic and herb seasoning
2 tbsp Louisiana Cajun spice
Black pepper
1/2 tsp Cayenne pepper
Give it a stir

Dip calamari heads in flour shake off any excess.
In a large saucepan heat vegetable oil for deep frying. Fry calamari in small batches to keep the temperature of the oil constant. Dont cook too many at once. Fry for about 3 mins until you see them browning. Drain on paper towels. Sprinkle with paprika spice
I kept them in a warm oven 75 C cover with tin foil as you finish frying the batches. Serve with garlic aioli dip.

Aioli Dip

1 cup Hellermans mayonnaise or other mayonnaise you prefer
3 cloves minced garlic
Add a bunch of chopped chives or parsley. I used chives
2 tbsp lemon juice
Salt and black pepper
2 shakes of tobasco sauce
Sprinkle of cayenne pepper

Stir and place in fridge

Prepared, tried and tested by: Gail Haselsteiner

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