Deep Fried Cajun Calamari Rings. How to Make Crispy Deep-Fried Cajun Calamari.

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Deep Fried Cajun Calamari Rings. How to Make Crispy Deep-Fried Cajun Calamari.
Recipe type: Seafood
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A while back we did a video on Crispy Deep-Fried Calamari. This recipe uses a totally different coating with cornmeal and Cajun spice. The result is an outstanding flavor explosion - crispy on the outside, meltingly tender on the inside.
  • 500g Calamari Rings
  • 1 Egg
  • 240ml / 1 Cup Milk
  • 60ml / ¼ Cup Fine cornmeal
  • 180ml / ¾ Cup Plain flour
  • ½ Tsp Baking powder
  • 1½ Tsp Cajun spice (see below)
  • ¼ Tsp Dried basil
  • ½ Tsp Garlic salt
For the Cajun Spice
  • 1 Tbs garlic powder
  • 1 Tbs Onion powder
  • 2 Tsp White pepper
  • 2 Tsp Cracked black pepper
  • 1½ Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • ½ Tsp Dried oregano
  • Mix the ingredients together and store in an airtight container
  1. Cut the calamari tubes into rings of ¼ inch or 6mm thick. Pat the rings dry and put them aside.
  2. To make the batter, whisk the egg and milk together in a jug.
  3. In a large mixing bowl, combine the fine cornmeal, plain flour, baking powder, Cajun spice, dried basil and garlic salt.
  4. Pour half of the milk egg mixture into the bowl and mic this to a paste. Pour in the remaining milk and mix this to a batter. Allow this to stand for 30 minutes.
  5. Fill your pan with oil to a depth of 1 inch or 25 mm and heat this to 180c or 350f. Dip the calamari rings in the batter and carefully drop them into the oil.
  6. Fry the calamari for 3 minutes per side until lightly golden and crisp. Use a slotted spoon to remove the rings, drain any excess oil on kitchen paper, then continue this process until all of the rings are fried.
  7. Transfer the rings to platters and serve with tartare sauce or our amazing Queso Blanco dip.


Cajun Blackened Fish

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Cajun Blackened Fish
Recipe type: Fish / Seafood
Cuisine: Cajun / Louisiana
Prep time: 
Cook time: 
Total time: 
Serves: 2
The spicy aroma and flavor of Cajun blackened fish is unforgettable. This video demonstration shows you how to make the Cajun spices, how to coat the fish and how to cook it to perfection.
To make the Cajun seasoning
  • ½ Tbs Garlic powder (can use garlic salt)
  • ½ Tbs Onion powder (can use onion salt)
  • 1 Tsp White pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Cayenne pepper
  • 1 Tsp Dried thyme
  • ¼ Tsp Dried oregano
For the Cajun Blackened Fish
  • 2 x 250g White fish fillets, or dressed sole
  • 1 Tbs Cajun spice (as above)
  • 1 Tsp Sweet paprika
  • 30ml Butter, melted
  • 50g Butter for frying
  1. Pat the fish dry with paper towel, then brush liberally with the melted butter.
  2. Sprinkle a good layer of the spice mix onto the fish and press it into the surface of the fish. Turn the fillets over and repeat.
  3. Heat your pan until very hot, add the butter and fry the fish for 90 seconds per side.
  4. The fish will be well charred and blackened - remove it from the pan and serve immediately with lemon wedges / slices and the accompaniments of your choice.


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