A couple of months ago, I bought fresh calamari by the sea side. I had no idea what to use it for but inspiration struck this weekend. I used Hellman's seriously good mayonnaise for the dip. I legit left my house to go get this particular mayonnaise because it is probably the best mayonnaise available here right now. If you don't use a very good mayonnaise, you'd not get the really rich flavor I’m going for. I also used my sweet & spicy chili sauce in the aioli but you can use any great chili sauce you can find. To make sure the calamari doesn't get too cold as I’m frying, I heat up the oven for 10 mins then switch it off. The calamari goes straight onto a paper towel set on a tray in the oven immediately it comes out of the oil.

Recipe

what you need

 540g Calamari (1 very big calamari), cleaned and cut into 1/2 inch thick rings or strips

4 cups vegetable oil for frying

Sweet coconut paste

1/4 cup of finely grated coconut (toast on very low heat until dry)

1/4 teaspoon ground cinnamon

1 teaspoon honey

1 1/2 teaspoons sea salt

1 1/2 tablespoons coconut oil

Marinade

5 tablespoons sweet coconut paste

Juice and zest of 1 medium sized lemon

5 garlic cloves, grated

1 small onion, grated

1 teaspoon freshly grated ginger 

Flour for dredging 

1/2 cup plain flour

1/4 cup corn flour

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper 

Dip

1/2 cup Hellmans mayonnaise 

2 tablespoons Chili sauce (use more or less )

Juice and zest of 1 small lemon

I tablespoon sweet coconut paste

salt, as needed

Directions

Process all the ingredients for the sweet coconut paste in a spice grinder until semi smooth. Set aside.

Combine all the ingredients to form the marinade. Taste and adjust salt. Place the calamari rings/slices in the marinade and stir to make sure the marinade coats it fully. Cover with cling film and refrigerate for at least 2 hours.

To make the flour mix, combine everything and set aside. Place a pan on medium heat and add the oil. Heat up oil until hot. To test of oil is hot enough, place a wooded spoon/chopstick upright into it, of you see small bubbles then the oil is hot enough.

Remove the calamari from the fridge, the marinade will be stuck to it and that's what we want. It's easier for the flour to stick if there's a bit of moisture. Coat the calamari in batches and fry until golden brown , about 5 mins. Turn heat down if your oil is too hot. Place calamari on a paper towel and place in a warm place so it doesn't cool down too fast.

To make the dip, combine all the ingredients. Stir then taste and adjust salt.

Serve calamari warm with extra lemon wedges. Enjoy!!