S&P Calamari is a pub favourite here in Australia, but last night I decided it would be our dinner at home. All it took was a couple of bags for shaking, and a bowl for dipping, and then into a hot oven and voila! Done in less than 20.
The reason I have baked these is because it is far healthier than frying them, and I understand 9 minutes each side is an unusual time but over cooking calamari is a sure fire way of ensuring their inedibility. Just set your timer and you’ll be fine!
500g calamari rings
½ cup flour
1 cup rice crumbs
1 tbsp salt
1 tbsp pepper
1 cup mayonnaise
2 tbsp gherkin, finely diced
1 tbsp capers, finely diced
2 spring onion, finely diced
1 tsp parsley, dried
1 tsp lemon juice
1. Preheat your oven to 190C and line two baking trays with baking paper.
2. In one marinade bag add the flour. In a separate bag add the rice crumbs, salt and pepper. Crack the eggs into a bowl and whisk briefly.
3. Next, rinse the calamari under cold water and then pat dry, and then transfer the calamari to the flour bag and shake.
4. Transfer the calamari to the egg bowl and use your hands to ensure that all the rings are coated in egg.
5. Transfer the calamari to the rice crumb bag and shake until the rings are coated in crumbs.
6. Transfer the crumbed calamari to the prepared baking trays and spread out, and then spray with a little spray oil.
7. Bake in the preheated oven for 9 minutes, then flip them all over with a pair of tongs, and return to the oven for a final 9 minutes.
8. Whilst the calamari is cooking, add the tartare sauce ingredients to a mixing bowl and mix using a fork until well combined, and season with salt and pepper as necessary.
9. Serve the calamari hot from the oven, with the tartare sauce.