Salt and Sumac Calamari with Lime Mayonnaise

Salt and Sumac Calamari with Lime Mayonnaise Recipe. Sumac is a Middle Eastern spice with a sharp fruit flavour that works well in fish dishes, in the same way as lemon juice. Salt and Sumac Calamari with Lime Mayonnaise Recipe. Serves 6-8


  • 4 squid tubes
  • 1 egg
  • 2 cups panko breadcrumbs
  • 2 teaspoons sumac
  • 2 teaspoons flaky sea salt
  • 1 litre flavourless cooking oil, eg canola
  • 1/2 cup mayonnaise
  • 1 lime, juice and finely grated zest
  • Extra limes for squeezing


  • Slice squid tubes into thin rings (about 5mm). Beat egg in a shallow bowl. In a large bowl, combine breadcrumbs, sumac and salt.
  • Heat oil to medium-hot in a deep-fryer or heavy-based medium saucepan. Dip calamari rings into egg then toss them in the seasoned breadcrumbs.
  • Fry in small batches of 3-4 rings for a short time until just golden. Drain onpaper towels.
  • Combine mayonnaise, lime juice and zest and season with pepper.
  • Serve the hot calamari rings with the lime mayonnaise for dipping and lime wedges for squeezing.


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