Crispy Fried Calamari with Lemon Lime & Radish Salsa
500g calamari rings
Place the sage into a saucepan and cover with 300ml oil. Very gently heat for 3 minutes to allow flavour to infuse into oil.
Once cooled, discard the sage. (This oil can be kept for up to 2 weeks and is great to add flavour to salads, fish, chicken and beef)
Salsa. Combine the radish, lemon, lime, cucumber, salad onion and 4 tbsp of the sage oil. Squeeze in the juice from the leftover bits of the lemon and lime.
Grind lots of salt and pepper into the flour.
Deep-fry in hot oil (180°C) for 1½- 2 minutes and place onto absorbent paper.
Serve crispy calamari with the lemon, lime and radish salsa.