Fish

Sue’s Calamari & Polenta chips

Suzanne's Italian style fish and chips is not a recipe to miss out on! Frying Calamari at home is easier than you may think. Serve it with a glass of chilled Pinot Grigio wine and enjoy!
Cook with:
Filippo Berio Mild & Light in Colour Olive Oil
Serves: 2
Preparation time: 60 minutes
Cooking time: 30 minutes

Ingredients:

  • 200 g Calamari – cleaned and cut into portions
  • ½ cup buttermilk
  • 1 clove garlic crushed and added to buttermilk
  • 2 litres Filippo Berio Mild & Light Olive Oil

Seasoning:

  • ¼ cup plain flour
  • ¼ cup corn flour
  • ½ tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp chilli flakes
  • Fresh Dill – chopped for garnish

Polenta chips:

  • 50g ground polenta
  • 200g hot water with vegetable stock
  • 1 lemon – zested
  • Salt and Pepper
  • 50g frozen garden peas

Method:

  1. Place calamari into buttermilk and garlic and leave for 1 hour.
  2. Mix all dry seasoning together and place in bowl.
  3. Drain Calamari through a sieve.
  4. Drop the Calamari into the flour seasoning and fully coat.
  5. Heat the Filippo Berio Mild & Light Olive Oil to 170 degrees
  6. Cook Calamari in Oil for 3 – 4 minutes or until golden brown.
  1. For the Polenta chips: Bring water to the boil.
  2. Add zest of 1 lemon. Add the peas and stir in.
  3. Rain in Polenta and stir for 3 – 5 minutes until thick and cooked out. Then season.
  4. Lay on tray lined with parchment and allow to cool in fridge for an hour/
  5. When cooled and set, cut into chip size pieces and fry in the Filippo Berio Mild & Light Olive Oil.
  6. Place on plate to serve and cut zested lemon and scatter with chopped fresh Dill.