Crispy Calamari Cocktail Sauce

Steps

How to make it

Prep 18 min · Cook 18 min

1. Cut squid 300 g into rings or strips; pat thoroughly dry; lightly season with sea salt 1/2 tsp and a pinch of black pepper; rest 10 minutes.
2. Coat squid evenly in a thin layer of crispy fry mix; shake off excess.
3. Fill fryer with oil 600 ml; heat to 175°C; fry squid in batches 1.5–2 minutes until golden and springy (do not overcook or it toughens).
4. Drain on a wire rack or paper towels.
5. Cook fries 250 g per package until golden; dust lightly with salt.
6. Cut lemon 1/2 into wedges; portion cocktail sauce 2 tbsp into a small dish.
7. Line a large plate with paper towels; arrange crispy squid and fries with lemon wedges and cocktail sauce for dipping.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions