While fish is the more common filling for sliders, crispy rings of calamari with smoked mayo could become the family favourite.
3-4 small calamari tubes, sliced ½ cm thick
⅓ cup fine semolina
sea salt and freshly ground pepper
vegetable oil for cooking
½ teaspoon smoked paprika
1 tablespoon lemon juice
1 clove garlic, crushed
½ cup purchased mayonnaise
6 small bread buns, warmed or lightly grilled
sliced gherkins or other favourite pickles
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