Try this delicious combination of crunchy calamari with zesty dip for the perfect weekend feast.


  • 400g cleaned squid tubes
  • 2 eggs, lightly whisked
  • 2 teaspoons Dijon mustard
  • 50g (1/3 cup) plain flour
  • 210g (3 cups) fresh breadcrumbs (made from day-old bread)
  • Salt & freshly ground black pepper
  • Vegetable oil, to deep-fry
  • Mixed salad leaves, to serve
  • Lime wedges, to serve
  • 80ml (1/3 cup) fresh lime juice
  • 80ml (1/3 cup) peanut oil
  • 2 tablespoons chopped fresh coriander leaves
  • 1 teaspoon finely grated lime rind
  • Pinch of caster sugar
  • Salt & freshly ground black pepper


  1. To make the dipping sauce, combine the lime juice, peanut oil, coriander, lime rind and sugar in the bowl of a food processor and process until well combined. Taste and season with salt and pepper. Set aside.
  2. Pat squid tubes dry with paper towel. Cut crossways into 1cm-thick rings. Combine eggs and mustard in a bowl. Place flour and breadcrumbs on separate plates. Season flour with salt and pepper. Coat calamari rings in flour and shake off excess. Dip into egg mixture, one at a time, allowing excess to run off. Coat well in breadcrumbs.
  3. Add enough vegetable oil to a large heavy-based saucepan to reach a depth of about 15cm and heat over medium-high heat (to test if oil is ready, a cube of bread turns golden brown in 10 seconds). Cook one-third of the calamari for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches, reheating oil between batches. Season with salt.
  4. Serve with dipping sauce, salad leaves and lime wedges.