Calamari Rings with Pink Peppercorn Mayonnaise
Ingredients:
For the squid à la Romaine :
- Fresh squid (500g, cleaned and cut into rings)
- Wheat flour (1 cup)
- Salt and black pepper (to taste)
- Paprika (1 teaspoon)
- Frying oil
For the Bornibus Mayonnaise:
- Bornibus Pink Berry Mayonnaise
- Fresh parsley (2 tablespoons, finely chopped, for garnish)
Recipe :
- Preparing the squid:
- Clean the squid and cut into rings.
- Seasoning:
- In a bowl, mix flour with salt, black pepper and paprika.
- Coating the squid:
- Pass the squid rings through the seasoned flour mixture to coat evenly.
- Frying:
- In a saucepan, heat the frying oil to 180°C
- Fry the squid rings until golden and crispy. Remove and place on absorbent paper to remove excess oil.
- Final seasoning:
- Season the hot squid with a little extra salt if necessary.
For the Bornibus Mayonnaise:
- Sauce preparation:
- In a bowl, serve the Bornibus Mayonnaise as is.
Serving:
- Garnish:
- Sprinkle hot squid with chopped fresh parsley.
- Presentation:
- Serve the crispy calamari à la romaine with the mayonnaise. These crispy calamari à la romaine are a delicious side dish option. Bornibus Mayonnaise adds a refreshing flavor to enhance this delicious fried squid.
