CAJUN CALAMARI WITH TARTAR DIPPING SAUCE

YIELD: ± 3.1 kg (Makes half insert)

INGREDIENTS

CALAMARI

3 kg Calamari, strips/rings/tentacles
800 g Fish & Calamari Batter R/P (08470930)
200 g Cajun Spice (08847010)

TARTAR SAUCE

75 g (5 small) Gherkins, finely chopped
75 g (½ medium) Onion, finely diced
10 g (2 cloves) Garlic, crushed
10 g (2 tsp) Lemon juice
5 g (1 Tbsp) Fresh parsley, finely chopped
250 mℓ (1 cup) Mayonnaise
80 mℓ (¹/3 cup) Creamy Ranch Dressing (07596040)




METHOD

Mix together the Fish & Calamari Batter R/P and Cajun Spice to make a Cajun coating. Coat the calamari in the Cajun coating. Immediately deep-fry the calamari at 180°C for ± 1 - 3 minutes or until golden brown. Place the coated calamari into the fryer with the basket fully submerged in the oil. Do not stack the calamari in the basket. Fry in batches. Discard any leftover coating for food safety purposes. Mix together the gherkins, onion, garlic, lemon juice, parsley, mayonnaise and Creamy Ranch Dressing. Serve with Cajun calamari.