ESSENTIAL RECIPES- SEAFOOD
SALT & PEPPER CALAMARI WITH HERBACEOUS AIOLI
By Jenny Morris @ jennymorrischef
The Black Lion, a pub between Hammersmith and Chiswick in London, has truly mastered the art of salt and pepper calamari. Their golden, crispy rings are perfectly seasoned, offering a satisfying crunch that gives way to tender, succulent calamari that tastes as if it’ s been plucked straight from the sea. Each bite is a delightful contrast of textures, with just the right amount of peppery heat to awaken your senses. This is my take on that celebrated dish. I make the aioli first and chill it until I’ m ready to serve it with the freshly fried calamari. Add a green salad or fresh herbs and some lemon cheeks for a pop of freshness.
Serves: 4
INGREDIENTS
For the herbaceous aioli:
• 1 extra-large egg
• 1 large clove garlic, finely grated
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ cup sunflower oil
• ¼ cup olive oil( extra-virgin if you can)
• ¾ teaspoon salt
• freshly ground black pepper, to taste
• 2 tablespoons finely chopped capers
• 1 fresh red chilli, finely chopped
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh coriander
For the salt & pepper calamari:
• ½ cup cake wheat flour
• ½ cup rice flour
• 800g calamari tubes, cleaned & sliced into rings
• 1 tablespoon salt
• 1 tablespoon white peppercorns, toasted & ground
• 1 tablespoon black peppercorns, toasted & ground
• ¼ teaspoon Thai 7-spice blend
• vegetable oil to deep-fry
METHOD
1. For the herbaceous aioli, blend the egg, garlic, lemon juice, lemon zest, sunflower oil, olive oil, salt, and black pepper in a food processor or blender until thick and emulsified.
2. Stir in the remaining ingredients, taste and adjust seasoning, then chill until ready to serve.
3. To make the salt & pepper calamari, mix the flours in a large bowl.
4. Pat the calamari dry and add it to the flour mixture, tossing to dust lightly. 5. In a separate small bowl, mix the salt, ground peppercorns and 7-spice blend.
6. Heat enough vegetable oil in a large saucepan over high heat to deep-fry the calamari.
7. Fry the calamari in batches until golden and crisp, drain on paper towel, then immediately sprinkle over the salt and pepper mixture.
8. Serve with the chilled herbaceous aioli on the side. essentialflavours. co. za • Winter 2026 | 55