Calamari Fritti

Laura Sharrad & Dezi Madeffri


  • 2 x small fresh calamari (cleaned)
  • 1 cup fine semolina
  • 1 cup self-raising flour
  • Rice bran oil for frying
  • Balsamic glaze in a squeeze bottle
  • Salt
  • 1 lemon
    100g rocket leaves
  • ½ fennel
  • Olive oil
  • White wine vinegar


  1. Cut fresh calamari into 1cm wide rings.
  2. Combine the semolina and flour in a bowl, dust the calamari and shake off any excess.
  3. Fry till golden.
  4. Drain onto paper towelling and season lightly with salt.
  5. Use a mandolin to slice fennel thinly and toss with the rocket leaves in a bowl.
  6. Dress the salad and place onto the middle of your dish.
  7. Add calamari and drizzle on or around some balsamic glaze and add a lemon wedge.
  8. Serves 2.
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