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Fried Louisiana Cajun Calamari with Dipping Sauce

Fried Louisiana Cajun Calamari with Cajun Dipping Sauce

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Cajun spice adds flavour and heat to both the crispy fried calamari and dipping sauce.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 10 mins
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Fried Cajun Calamari

500 g calamari tubes and tentacles, defrosted
1 C (250 ml) buttermilk
2 C (500 ml) flour
3 Tbsp (45 ml) Cape Herb & Spice Louisiana Cajun Seasoning
enough oil for deep frying
Cape Herb & Spice Atlantic Sea Salt and Black Pepper Grinders

Cajun Dipping Sauce

1 C (250 ml) mayonnaise
¼ C (60 ml) tomato sauce
2 Tbsp (30 ml) Cape Herb & Spice Louisiana Cajun Seasoning
1 Tbsp (15 ml) Dijon mustard
½ tsp (2,5 ml) ground garlic
a squeeze of lemon juice 

To Serve

zest of ½  a lemon
1 lemon, cut into wedges

Fried Cajun Calamari

Pour the buttermilk into a large bowl; add the calamari and allow it to sit submerged for at least 1 hour. While you wait, prepare the Cajun mayo.

Cajun Dipping Sauce

Mix all of the ingredients for the Cajun mayo together, taste and adjust the seasoning. Set aside until ready to use. 

Calamari cont.

Add the flour and spice to a large bowl and whisk well to combine. Use one hand to pick up pieces of calamari from the buttermilk and drop into the flour. Use the other hand to evenly coat the calamari in flour. Shake off any excess and then lay the dredged calamari onto a baking tray. Repeat until all of the calamari is coated. 

Set a large pot over high heat with enough oil for deep frying. Heat the oil to 180 ºC. 

Carefully drop a handful of calamari into the hot oil and fry until golden. Drain the cooked calamari on a piece of kitchen towel. Repeat until all of the calamari is fried.

To Serve

Season with Cape Herb & Spice Atlantic Sea Salt and Black Pepper grinders and add a grating of lemon zest. Serve with Cajun mayo dipping sauce and lemon wedges for squeezing over.