Crispy calamari tentacles with plum chilli mayo recipe

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 ofJuicy Delicious. 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