With pleasure

Deep-fried calamari must be one of the most-ordered dishes in cafes around Australia and beyond. And it is easy and quick to prepare. The usual cautions regarding deep-frying exist – you need plenty of ventilation, a thermometer for the oil (which should be at about 170°C), clean oil with at least a percentage of olive oil for flavour, a paper-lined tray to drain the fried calamari, and a low oven where batches can be kept warm.

SALT & PEPPER CALAMARI WITH FRIED LEMON, OREGANO & SAGE

4 calamari (bodies 12-16cm long)
¼ cup plain flour
¼ cup fine semolina
1 tbsp dried oregano flowers, as rubbed from a sprig of dried oregano
grapeseed or sunflower oil (plus some extra-virgin olive oil), for deep-frying
1 lemon, finely sliced
12 sage sprigs
sea salt
lemon wedges, to serve

COATING BATTER

(makes about 1½ cups)
½ cup self-raising flour
½ cup cornflour