Calamari with ouzo mayo and oregano salt

Name: Calamari with ouzo mayo and oregano salt recipe
Yield: 4
Ingredients: 1/2 bunch oregano, leaves picked, plus extra to serve; 500g whole calamari, cleaned, body cut into 0.5cm rings, tentacles cut into 4cm pieces; 150g plain flour; Vegetable oil, to deep-fry; 150g whole-egg mayonnaise (we used Woolworths Macro organic brand); 20.00 ml ouzo; Zest and juice of 1 small lemon, plus wedges to serve

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by Helena Moursellas

Jul 05, 2022

Many seaside Greek restaurants have this on their menus. It's time to bring that flavour home!

1/2 bunch oregano, leaves picked, plus extra to serve
500g whole calamari, cleaned, body cut into 0.5cm rings, tentacles cut into 4cm pieces
1 cup (150g) plain flour, sifted
Vegetable oil, to deep-fry

Ouzo mayo

150g whole-egg mayonnaise (we used Woolworths Macro organic brand)
1 tbs ouzo
Zest and juice of 1 small lemon, plus wedges to serve

Method

1.

To make the oregano salt, place oregano leaves and 1 tbs salt flakes in a mortar and pestle and pound until smooth. Transfer to a small bowl with another 1 tbs salt flakes. Set aside until needed.
2.

For the ouzo mayo, combine all ingredients in a small bowl and season to taste. Set aside until required.
3.

Toss calamari in flour to coat. Half-fill a medium saucepan with oil and heat to 180°C. In batches, add calamari and fry for 1-2 minutes until crispy and golden. Drain on paper towel and season with oregano salt. Repeat with remaining calamari.
4.

Serve with ouzo mayo, lemon wedges and extra oregano leaves.