Salt n Pepper Calamari …… just for Talisa!

• Fresh Squid Rings as many as you like!
• Sea Salt finely grinded
• Cayenne Pepper
• Rice Flour
• Oil of your preferable choice ( extra virgin, vegetable or conola)
• Kiwi Fruit halfs and squeezed of its juice

Method.

1. Pre heat your fryer, or a pot with half filled with your preferable oil.
2. Rinse the squids in fresh water, then slice length ways
3. Scourching the innerside of the squid tube with a very sharp knife, slicing half way through the squid first oneway then the other way, making a checker board design.
4. Marinate , in a bowl coating squid with kiwi fruit juice lightly covering the squid to help tenderizing .
5. Rub with salt n pepper coating evenly each squid tube
6. In a seperate bowl have your rice flour ready, then lighty powder each squid
7. Carefully place each squid in your very hot oil.
8. Let it cook, until the squid curls up in a tight ring and colours to a golden brown.
9. Place your cooked squid on paper towel to saok up the excess oil
10. Complete all your squid frying.

Turn off oil.

Presentation.

Cut your squid which are now curled into a round and slice into bite sized pieces.

Squeeze of lemon and a dolop of mango mayonniase and enjoy!!