Recipe by Damien Mrdjen- Damien Mrdjen Catering
Ingredients:
500 g local calamari, cleaned and cut into strips
300 g wholemeal flour
100 g lemon pepper seasoning
500 ml canola oil
Method:
Mix wholemeal flour with lemon pepper seasoning until combined. Add oil to pan and heat until hot. Coat calamari pieces in wholemeal flour mix. Shallow fry for approx 30 seconds until golden brown. Remove from heat and drain on paper towel. Serve with sauce of choice, such as aioli, tartare or sweet chilli sauce.
The best local drop match:Delacolline Semillon Sauvignon Blanc
#visitportlincolnaccommodation #lemonpeppercalamari #calamari #damienmrdjencatering #delacollinesemillonsavignonblanc #trythisrecipe #eyrepeninsulaculinaryguide #seeportlincoln #eyrepeninsula#seafoodfrontier @eyrepeninsula #seesouthaustralia #seethebestofportlincoln #seethebestofsouthaustralia
Info & photos: The Eyre Peninsula Culinary Adventure Guide- Australia's Seafood Frontier- http://culinaryguide.exploreeyrepeninsula.com.au
*Subject to availability of local produce- Guide used was produced in 2014- produce easily substituted, if you have difficulty with this just, ask us and we will endeavour to help you out.
