Cajun spiced calamari on a peppadew salsa

An easy and delicious recipe.

  • 1kg calamari rings
  • 300g plain flour
  • 200ml cajun spices
  • 50g Robertson fish spice
  • 250g tinned tomato
  • 2 fresh tomatoes
  • 60g coriander
  • 100g sweet chili sauce
  • 100g whole peppadews
  • 2 lemons juiced and zested
  • 100g crushed garlic
  • 2 lemons to garnish


  • Mix the fish spice Cajun spice and flour together.
  • Season the calamari and dust in the flour and spice mixture.
  • Deep fry the calamari till golden brown.
  • Drain on paper towel to serve.
  • Chop the fresh tomatoes add the tinned tomatoes and chopped peppadews lemon juice and zest with the chopped garlic and pulse blend into a salsa.
  • Plate and top the salsa with calamari.

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