Crispy Calamari Strips with Orange Thai Gremalota


  • Calamari cut into a little over 1/4" wide strips (not rings)
  • 1 cup self rising flour
  • 2 c. self rising flour
  • juice of two lemons
  • 1 cup milk
  • salt and pepper to taste
  • lime wedges garnish
  • oil for frying
  • julienned carrot strips
  • black and white sesame seeds


  • 1/2 cup minced fresh flat-leaf parsley
  • 4-5 thinly sliced green onions
  • 2 teaspoons grated orange rind
  • 2 teaspoons minced fresh garlic
  • 1/8 teaspoon salt
  • Pinch of pepper
  • 1/2 cup thai sweet chili sauce


  1. Cut the calamari into thin strips (not rings). Soak the calamari strips in the lemon juice for about 30 minutes. Put the one cup of SR flour in one bowl and milk in a second bowl and put the self rising flour and salt and pepper to taste in a third bowl. Add the calamari strips first to the first bowl of flour then dip it in milk and then add to second bowl of seasoned self rising flour and turn to coat all sides. Put out on wax paper lined tray until ready to cook. 

  2. Heat the oil to about 350°. When hot add the calamari to pan.  Don't put too many in at once. Brown until golden in color. Remove and drain on wire rack. 

    Take the fried calamari strips and drizzle with at least 1/2 cup of the Thai Sweet Chili Sauce and then add sprinkle on the gremalota, carrots and the black and white sesame seeds.

  3. To make gremalota, mix the parsley, green onions, orange rind, garlic and salt and pepper to taste. Set aside.