HOW TO MAKE SQUID WHILE YOU’RE AHEAD

Julie Carter tells us how to make perfect calamari two ways

PAN-FRIED CALAMARI

• Dry the calamari and slice the small tubes into thirds. • Heat a little olive oil in a large, heavybased frying pan. • Do not season the calamari before frying as the heat will cause the spices to burn. • Fry the calamari in batches, not too much at a time or it will bring the temperature of the pan down and the calamari will stew rather than fry. • Fry for no more than 30 seconds. • As soon as the calamari comes out of the pan, season with coarse sea salt, freshly ground black pepper, fresh chopped parsley, chopped chilli and lemon zest.

DEEP-FRIED CALAMARI

• Use the best calamari you can find. Small tubes and tentacles work best. • Slice the calamari into thin rings. • Dust with seasoned flour, using a sieve to shake off excess flour. • The oil must be very hot, about 200°C. • Most importantly, do not fry too much calamari at a time. The best way is to do it in small batches (2-3 portions at a time) in a large pot or deep-fryer. • Fry the calamari for 20 seconds and serve. ......................................................... Julie Carter, owner of Ocean Jewels in Cape Town, delivers freshly caught fish directly to customers’ doors. She also runs the Ocean Jewels Deli in Woodstock and has a stand at the Biscuit Mill’s Neighbourgoods Market on Saturdays. Visit www.oceanjewels.co.za