Crispy Calamari and Smoked Paprika Mayo Sliders
Photography by Aaron McLean.
While fish is the more common filling for sliders, crispy rings of calamari with smoked mayo could become the family favourite.
INGREDIENTS
3-4 small calamari tubes, sliced ½ cm thick
⅓ cup fine semolina
sea salt and freshly ground pepper
vegetable oil for cooking
Mayo
½ teaspoon smoked paprika
1 tablespoon lemon juice
1 clove garlic, crushed
½ cup purchased mayonnaise
To assemble
6 small bread buns, warmed or lightly grilled
sliced gherkins or other favourite pickles
METHOD
Mayo: Combine all the ingredients in a bowl.
Calamari: Put the semolina in a shallow dish and season. Add the calamari and toss until well coated in the semolina, shaking off the excess before cooking.
Heat ½ cm of oil in a sauté pan until hot, then cook the calamari in batches for about 30 seconds each side until lightly golden and crisp.
To assemble: Spread both halves of each bun with mayo and top with pickles and a pile of calamari. Sandwich with the remaining buns and serve immediately. Makes 6 sliders
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.