Crispy calamari coating

Fresh baby squid or good quality frozen 
100g Polenta
100g Gluten free or plain flour
100g semolina
Salt
Pepper
Smoked Paprica
Ground coriander 


Rinse and keep your squid as dry is possible. Also keep the coating as light as possible, I simply tossed my calamaretti in a bag of seasoned flour. I fried the baby squid in hot oil for just about a minute, then drained them on paper towel.

You can also tossed calamari in flour then dip in beaten egg, tossed in polenta and semolina, fried in 190c.

Simply served with ligh vinaigrette or spiced chipotle sauce. Rocket drizzle with lemon and olive oil.