From December to March every year the calamari, and a bit later the arrow squid, make their way up the Derwent River.
They are around before and after this but are most prolific at these times.
They are great fun to target on light gear and are great cooked up fresh on the day.
Rather than just having crumbed squid rings, I’ve added some Cajun spice for something different – great with a few beers and it’s really moreish.
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon yellow mustard seeds ground
1 teaspoon white peppercorns ground
1 teaspoon black peppercorns ground
1 teaspoon onion powder
1 teaspoon cumin seeds toasted and ground
1 teaspoon cayenne pepper
1 teaspoon oregano dried
1 teaspoon thyme leaves dried
2 calamari tubes cleaned and sliced
Oil for frying
Caper mayonnaise and sea salt to serve
To make the Cajun blend, grind all the whole spices and mix in with the other spices and herbs and set aside.
Place the calamari rings in a mixing bowl and sprinkle in some Cajun spice, then add the juice of one lemon. Mix well.
Place the calamari into the flour first, then the egg wash and lastly the panko crumbs.
Heat the oil to 170° and place the rings in and cook in batches, drain on paper towel.
Serve with some caper mayonnaise, sea salt and fresh lemon wedges.