CALAMARI AND RUSTIC CHIPS

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Servings: 6

Ingredients

3 large floury potatoes
3 large sweet potatoes
500ml vegetable oil for frying
4 tbsp mayonnaise
2 tbsp coriander, finely chopped
½ tsp garlic, crushed
1 tsp ginger, grated
½ tsp green chili, finely chopped
½ cup cake flour
700g calamari tubes and tentacles
Lemon wedges to serve

Directions

Wash and scrub the potatoes but leave the skin on. Roughly cut into 1cm thick chips and keep in cold water to prevent them from turning brown. Heat the oil in a deep fat fryer to 180°C (or until a piece of bread is golden brown). Carefully drop the potatoes into the oil and fry for 5 minutes only. Drain the chips on kitchen towel and allow to cool before frying them again for a second time until golden brown and crispy.

Remove the chips from the oil, place them on kitchen paper to drain the excess oil and sprinkle with NOMU Smoked Salt.

Place the mayonnaise in a bowl, add the coriander, garlic, ginger and chilli and stir to combine. Cover and set aside.

While the chips are frying, heat another pot of oil. In a mixing bowl, combine the flour, Seafood Rub, salt and pepper. Wash the calamari and pat dry. Toss in the seasoned flour, shake off the excess and carefully fry in batches until deliciously golden and crispy. Place the fried calamari on kitchen towel to remove any excess oil.

Serve the fried calamari with crispy, thick cut chips, mayonnaise and a few lemon wedges.

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