NZ Woman's Weekly

Salt and pepper calamari

1/4 cup plain flour
1/4 cup cornflour
1 teaspoon salt
1 tsp black peppercorns, crushed
1/2 tsp Chinese five-spice powder
1/2 cup cold water
3 cups vegetable oil for frying
300g frozen calamari rings, thawed
Lemon wedges, to serve

1. In a large bowl, whisk the flour with the cornflour, salt, pepper and five-spice powder. Lightly whisk in the water the batter will be a little lumpy.

2. In a large saucepan, heat the vegetable oil until a crust of bread dropped in sizzles and turns golden brown. Just before frying, add the calamari rings to the batter and stir to coat.

3. Working in batches, lift each calamari ring from the batter, drag it against the side of the bowl to remove any excess batter and drop it gently into the hot oil. Fry the calamari over high heat until deep, golden brown this takes about 2 minutes.

4. Using a slotted spoon, transfer the calamari onto paper towels to drain. Repeat with remaining batches of calamari. Serve at once with lemon wedges on the side.

Latest Issue

Subscribe to the magazine

Judy Bailey on why she's going back to basics

In this week’s issue of the New Zealand Woman’s Weekly we talk to 'mother of the nation' Judy Bailey on going back to basics.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.