- 2 cups canola oil
- 2 chopped red chillies
- 1 cup white-wine vinegar
- 4 x 150 g calamari steaks
- Selfraising flour
- Sea salt and ground black pepper
- Green leaves
- Sweet-chilli sauce
Place a saucepan over a high heat and add canola oil.
Add chopped red chillies to a small saucepan with white-wine vinegar and reduce to half.
Score calamari steaks in a crisscross pattern and slice into 2 cm strips.
Season selfraising flour with sea salt and ground black pepper, dip the calamari into a bowl of beaten egg and coat in the flour.
Add to the hot oil and deep-fry until golden. Remove and drain on kitchen towel.
Serve with green leaves and the sweet-chilli sauce and a bowl of shoestring potatoes or potato crisps.