Crispy Calamari and Smoked Paprika Mayo Sliders
Photography by Aaron McLean.
While fish is the more common filling for sliders, crispy rings of calamari with smoked mayo could become the family favourite.
INGREDIENTS
3-4 small calamari tubes, sliced ½ cm thick
⅓ cup fine semolina
sea salt and freshly ground pepper
vegetable oil for cooking
Mayo
½ teaspoon smoked paprika
1 tablespoon lemon juice
1 clove garlic, crushed
½ cup purchased mayonnaise
To assemble
6 small bread buns, warmed or lightly grilled
sliced gherkins or other favourite pickles
METHOD
Mayo: Combine all the ingredients in a bowl.
Calamari: Put the semolina in a shallow dish and season. Add the calamari and toss until well coated in the semolina, shaking off the excess before cooking.
Heat ½ cm of oil in a sauté pan until hot, then cook the calamari in batches for about 30 seconds each side until lightly golden and crisp.
To assemble: Spread both halves of each bun with mayo and top with pickles and a pile of calamari. Sandwich with the remaining buns and serve immediately. Makes 6 sliders
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!