Main content

Cumin and Cayenne Baby Calamari with Lime Aioli

Matt Dillow from The Verandah Restaurant at the Calais Estate in the Hunter Valley shares one of his favourite recipes for crisp spiced calamari served with a luscious lime aioli. A delicious starter for your next dinner party.


  • Calamari

  • 1kg baby calamari with tentacles, cleaned, body cut into rings

  • 300g plain flour

  • 50g cumin

  • 50g hot cayenne pepper

  • 30g black pepper

  • 30g salt

  • Lime Aioli

  • 3 egg yolks

  • 1 tablespoon Dijon mustard

  • 350ml vegetable oil

  • 2 cloves garlic, pureed

  • 50ml lime juice

  • 50ml white wine vinegar

  • Salt and pepper


  • 1.

    For the lime aioli, whisk the egg yolks with the mustard. Slowly add the oil and whisk continuously to combine. Once all the oil has been added whisk in the other ingredients and season to taste.

  • 2.

    For the calamari, combine all the dry ingredients in a large bowl or plastic bag. Dust the calamari in the flavoured flour, shaking off any excess.

  • 3.

    Pour enough vegetable oil in a deep fryer or large pot to come about 10cm high. Heat to 180°C. Fry the calamari for about 2 minutes, until golden brown.

  • 4.

    Serve the calamari with the lime aioli, lemon wedges and salad.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings