Sea salt and seaweed sprinkled calamari

May 10, 2012 (Last Updated: January 11, 2019)

TO DRINK: Something fresh and crisp like the sea. Two Oceans Pinot Grigio is a great option

Sea salt and seaweed sprinkled calamari

Serves: 2
Cooking Time: 20 mins


  • 250g calamari tentacles, cleaned
  • 45ml (3 tbsp) cake flour
  • 10ml (2 tsp) Khoisan sea salt with seaweed
  • 45ml (3 tbsp) olive oil
  • freshly ground black pepper, to serve
  • lemon wedges, to serve



In a colander, rinse the calamari in cold water and dry well with paper towels.


Toss the calamari in the flour and season well.


Heat the oil in a pan and fry the calamari lightly until golden brown. Drain.


Season with the black pepper and serve immediately with the lemon wedges.


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