Crispy Calamari with Plum & Chilli Salsa

Plums, Zola Nene

  • Serves 4


For the Calamari:

  • 600g – 800g calamari rings
  • Juice 1/2 lemon
  • Salt and pepper
  • 2 eggs, beaten
  • 2 cups cake flour
  • 4 Tbsps Zola’s Feasts Flavourbomb Spice Mix (or your favourite spice blend)
  • Oil for frying

For the Salsa:

  • 4 plums, diced
  • 1 small onion, finely chopped
  • 2 Tbsps chopped fresh coriander
  • Juice of 1/2 lemon
  • Salt and pepper to taste


  1. Squeeze lemon juice over the calamari and season with salt and pepper.
  2. In a bowl, combine the cake flour, spice mix and ½ tsp salt.
  3. Dip the seasoned calamari into beaten egg, then into the seasoned flour to coat.
  4. Dust off excess flour from calamari, then fry in hot oil for about 2-3 minutes until crispy.
  5. For the salsa, combine all the ingredients in a bowl and stir to combine.
  6. Serve crispy calamari with the salsa and extra lemon wedges to squeeze over.