Marmite calamari with triple-citrus mayo
Even if you hate marmite we implore you to give this incredible calamari recipe a go! When whisked into the batter it provides deep savouriness without actually tasting of marmite, upgrading this beloved holiday classic with ease.
The dipping mayo has a trio of citrus zests for extra sunshine flavour.
You may also love these salt hake fritters with orange aioli.
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Ingredients
- Sunflower oil to deep-fry
- 150g mayonnaise
- Finely grated zest ½ lemon
- Finely grated zest ½ lime
- Finely grated zest ¼ pink grapefruit or orange
- 110ml sparkling water
- 2 tsp marmite
- 2 tbsp rice flour, plus 2 tbsp extra for dusting
- 6 tbsp plain flour
- 2 tsp baking powder
- 400g sustainable squid tubes, sliced into rings
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Method
- Heat a deep pan of oil (no more than two thirds full) to 180°C. Put the mayonnaise in a bowl, stir in the citrus zests and season with a pinch of salt.
- Pour the sparkling water into a jug and stir in the marmite. In a large bowl, whisk together the flours and baking powder with a pinch of salt. Whisk the marmite water into the bowl to create a batter. Dust the squid rings in the 2 tbsp flour. Working in batches, dip the dusted squid rings into the batter, then lower into the oil and fry for 3-4 minutes. The marmite will mean they turn golden before they crisp up, so make sure you don’t lift them out before they’re done.
- Drain the rings on kitchen paper, then sprinkle with flaky sea salt while still hot. Serve in a towering pile with the mayo for dipping.
Nutrition
- 454kcals Calories
- 30g (2.7g saturated) Fat
- 21g Protein
- 24g (1.1g sugars) Carbs
- 1.1g Fibre
- 0.9g Salt
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