Chipotle, Lime and Garlic Squid

, from Issue #105. September, 2022
Photography by Olivia Galletly.
Chipotle, Lime and Garlic Squid

Tossing the spicy fried squid through lime zest, fried garlic and chilli elevates this calamari to the next level.

Serves: 4-5


500 grams frozen squid tubes
½ cup plain flour
½ cup semolina flour
⅓ cup fine polenta
2 teaspoons garlic powder
2 teaspoons chipotle powder
1 teaspoon table salt
vegetable oil, for frying
2 cloves garlic, finely sliced
1 red chilli, sliced
olive oil
finely grated zest ½ lime, plus juice to serve
sea salt
good-quality egg mayonnaise, to serve


Defrost and rinse the squid tubes, then cut into shapes. I like to do a combination of rings and lattice-scored rectangles.

In a large bowl, combine the flours, polenta, garlic powder, chipotle powder and salt.

Heat 5cm of vegetable oil to 180°C in a large saucepan. Dredge the squid in the flour mixture and fry in batches until golden and crisp. Remove with a slotted spoon and drain on a tray lined with paper towels.

In a small frying pan, briefly fry the garlic and chilli in a little olive oil until the garlic is just starting to colour. 

In a large bowl, toss together the squid, lime zest, fried garlic and chilli and sea salt to taste.

Serve hot with mayonnaise and a squeeze of lime juice.

The stones are so big at Monowai, the locals call them ‘Matapiro swedes’ and I’m certain they’re responsible for the flinty, mineral edge that hems in the passionfruit, basil, lemon pith and peachy tones in the Monowai Hawke’s Bay Sauvignon Blanc 2022 ($20). Crisp and lime-laced, it's snappy and delicious.

Monowai Hawke’s Bay Sauvignon Blanc 2022