Marmite calamari with triple-citrus mayo

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.

Marmite calamari with triple-citrus mayo

The dipping mayo has a trio of citrus zests for extra sunshine flavour.

You may also love these salt hake fritters with orange aioli.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

Calories
454kcals
Fat
30g (2.7g saturated)
Protein
21g
Carbohydrates
24g (1.1g sugars)
Fibre
1.1g
Salt
0.9g

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

  1. 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.
  2. 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.
  3. 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

Calories
454kcals
Fat
30g (2.7g saturated)
Protein
21g
Carbohydrates
24g (1.1g sugars)
Fibre
1.1g
Salt
0.9g

delicious. tips

  1. Easy swaps This is a pretty versatile batter recipe, so give it a go on all kinds of fish and seafood.

  2. Rice flour doesn’t absorb as much oil as plain wheat flour, so it’s a good idea to include some when making batters – it results in a crisper, crunchier coating.

Buy ingredients online

Recipe By

Pollyanna Coupland

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