Crispy calamari with pickled cucumber

December 5, 2012 (Last Updated: January 14, 2019)

Crispy calamari with pickled cucumber


  • 1 cucumber
  • 60ml (¼ cup) apple cider vinegar
  • salt and freshly ground black pepper, to taste
  • 120g (1 cup) cake flour
  • 5ml (1 tsp) dried cumin
  • 5ml (1 tsp) dried coriander
  • 5ml (1 tsp) dried chilli flakes
  • vegetable oil, for frying
  • 500g calamari rings
  • fresh lemon, to serve
  • fresh mint, to serve



For the cucumber pickle, use a shredding peeler to create cucumber threads until you reach the inner seeds. Turn the cucumber around and carry on peeling. Discard the centre seeds and place the threads in a large bowl.


Add the vinegar and season well. Cover with plastic wrap and set aside for 20 minutes.


For the calamari, combine the dry ingredients in a large bowl. Heat the oil in a large saucepan over high heat.


Coat the calamari in the flour mixture, shaking off the excess, and fry in batches until golden and crisp, about 2 – 3 minutes. Remove from the oil and drain on paper towel.


Serve the crisp calamari with cucumber pickle and lots of fresh lemon and mint.


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