Flaky Sea Salt Calamari with Homemade Remoulade Sauce
Pub-Style Calamari with Remoulade (easy and impressive)
If you've never walked into a pub that serves atypical late-night appetizers, you might be going to the wrong pub. We can't help ourselves when we see fried calamari on the menu, especially when served with a zesty remoulade! But, who wants to wait to go out to devour a basketful of these delicious, crunchy rings. Not us, so we developed our own recipe.
This calamari with flaky sea salt and homemade remoulade is very easy to make and is equally as delicious as it is impressive. It's great for sharing too!
You'll find it has an extra kick of flavor from our flaky sea salt and chilies, a bit of crunchiness from peanuts, and freshness from the coriander. If the sauce feels too heavy for a summer meal, half the quantity with greek yogurt or light sour cream.
Fried Calamari with Sea Salt and Tangy Remoulade
Prep Time: 5‘
Cooking Time: 12’
Additional Time: 0’
For the calamari:
- 500 grams/1 pound frozen, breaded calamari
- Pinch of Flaky sea salt
- 2 red chillies, thinly sliced
- 2 spring onions, green parts only, thinly sliced
- Handful chopped peanuts
- Handful of fresh coriander, chopped
- 1-2 limes or lemons, wedged
For the remoulade sauce:
- 1/2 cup mayo
- juice from 1/2 lemon
- 1 pickle, finely diced
- 1 small onion, finely diced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp tarragon
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- salt & pepper to taste
- Start with the remoulade sauce; mix all ingredients to a bowl and cover; allow for the flavors to combine for at least 30 min in the refrigerator;
- Bake or deep fry the calamari according to the package’s instructions; once done, sprinkle the chilies, peanuts, flaky sea salt, and coriander; dip in the cooled sauce.
Since you are about to enjoy a basketful of pub food, you might want something to wash it down with. Try this Grapefruit Spiced Gin and Tonic recipe!