This is the kind of platter that disappears fast, so get your serving dish ready before you start frying. The calamari goes outrageously crisp when it is properly dried, lightly coated, and cooked in hot oil in small batches. Recipe compliments of Juicy Delicious.

Prep: 25 mins | Cook: 10 mins | Serves: Four

Ingredients

For the calamari tentacles:
• 1 kg calamari tentacles, cleaned and well dried
• ½ cup cake flour
• ¾ cup cornflour
• 1 tsp salt, plus extra to season
• 1 tsp smoked paprika
• ½ tsp freshly ground white pepper
• ½ tsp ground coriander
• ½ tsp garlic powder
• Zest of 1 lemon
• Oil, for deep frying
• Lemon wedges, to serve

For the plum-style mayo:
• 1 cup good-quality mayonnaise
• 2 ripe plums, stoned and finely chopped
• 1 tsp honey or soft brown sugar, optional
• 1 small red chilli, finely chopped
• 2 tbsp fresh coriander, finely chopped
• 1 tbsp fresh mint, finely chopped
• 2 spring onions, finely sliced
• 1 tsp lemon juice or white wine vinegar
• Sea salt, to taste

Method

1. Pat the calamari tentacles completely dry. This is the key to crispness.
2. Mix the cake flour, cornflour, salt, smoked paprika, white pepper, ground coriander, garlic powder, and lemon zest in a bowl.
3. Heat the oil to 180°C.
4. Toss the tentacles lightly in the seasoned flour, shaking off any excess.
5. Fry in small batches for 2 to 3 minutes until golden, curled, and crisp.
6. Drain on kitchen paper and season lightly with a little more salt while hot.
7. For the plum mayo, stir the chopped plums into the mayonnaise so it looks lightly marbled.
8. Add the chilli, coriander, mint, and spring onions.
9. Add the lemon juice or vinegar and season gently with sea salt.
10. Taste and adjust with a touch of honey if needed, then chill for 15 to 30 minutes.