FALKLAND CALAMARI WITH CAPERBERRIES
Jean Daneel Chenin Blanc 2008 –
Falkland calamari with caperberries 300g Falkland calamari
tubes 1T cornflour 1t salt 1t crushed black pepper 750ml vegetable oil for
frying caperberries lemon wedges
Rinse and dry the calamari tubes. Mix the cornflour, salt and pepper together and sprinkle over the tubes, coating them evenly. Heat the oil until very hot and deep-fry the calamari in two batches for two minutes. Drain well. Sprinkle with caperberries and serve immediately with lemon wedges.