Fried Calamari with Chili and Herbs

Ingredients

• 600 g squid rings
• lime juice
• Salt
• ground pepper (freshly ground)
• 100 g rice flour
• vegetable oil
• 2 bulbs fennel
• 1 red chili pepper
• light soy sauce
• a handful Thai basil

Instructions

1. 1.

   Rinse the squid rings and pat them dry. Drizzle with lime juice, season with salt and pepper, then coat evenly with rice flour. Shake off excess flour and fry the rings in hot oil for 2–3 minutes until golden brown. Drain on paper towels and keep warm at 80 °C if desired.

2. 2.

   Wash the fennel, halve it, remove the tough core, and slice the halves into thin rounds. Reserve the green parts for garnish. Slice the chili pepper into rings. Sauté both together in 2–3 tablespoons of hot oil in a pan for about 5 minutes until lightly golden. Season with salt and light soy sauce.

3. 3.

   Rinse the basil leaves, pat them dry, and drop them into the pan with the squid rings and fennel to warm through.

4. 4.

   Serve the dish garnished with the fennel greens.