Crispy Calamari With Greek Salad - cooking recipe

Ingredients

1 lb squid bodies, cleaned, scored, cut into strips
2 cloves garlic, finely chopped
1 tsp fresh oregano leaves, chopped
1 tsp lemon zest, plus lemon wedges, to serve
None None Greek Salad
1 head baby romaine lettuce, trimmed, chopped
8.75 oz cherry tomatoes, quartered
2 None Persian cucumbers, cut into chunks
3.5 oz Greek feta cheese, cubed
1 None small red onion, cut into thin wedges
2 oz black olives
2 tbsp olive oil
1 tbsp red wine vinegar
None None oil, for deep-frying
1 cup chickpea or rice flour, for dusting

Preparation

In a bowl, combine squid, garlic, oregano and lemon zest. Season to taste. Marinate for 30 mins.
Meanwhile, to make the Greek salad, in a large bowl, combine lettuce, tomatoes, cucumbers, feta, onion and olives. Toss with oil and vinegar. Season to taste.
To cook the calamari, heat oil in a large, deep saucepan. Toss squid in flour to coat, shaking off excess. Working in batches, deep-fry for 2-3 mins, until golden and crispy. Drain on paper towels. Serve immediately with Greek salad.