FishPescatarian

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!

Prep Time: 60 mins
Cooking Time: 30 mins
2 people

Used in this recipe

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

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

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.