Be squids in; TV DINNERS.

CRISPY BREADED CALAMARI WITH TOMATO AND LIME SALSA

SERVES 4

2 large frozen squid tubes

Stale bread

Milk

2 eggs

Flour

200g baby spinach

Olive oil 

2 limes

2 yellow peppers

1 red onion

2 plum tomatoes

Fresh coriander 

Tin chopped tomatoes

2 red chillies

Tabasco sauce

Salt and pepper

Calamari - or squid as many of us know it - has become more and more popular in the last few years.

Anyone who has spent time in the Mediterranean will be familiar with it being a staple on most cafe and restaurant menus.

Here we are simply going to coat the squid in breadcrumbs before gently frying in a little oil.

Serving it with a fresh citrus salsa will make a perfect lunch, especially for eating outdoors.

To make the salsa, dice the onion and the peppers as finely as you can before adding them to a large mixing bowl. Cut the tomatoes into quarters and scoop out the seeds. Cut the remaining petals into similar sized pieces and add them too.

Now add a chopped chilli or two depending how hot you like it and a good handful of fresh coriander.

Finally add the juice and zest of two limes, a good splash of Tabasco sauce and seasoning. Give the whole lot a good mix together and set aside.

Meanwhile, defrost the squid before slicing into even-sized rings.

Season with a little salt and pepper and coat in a light dusting of flour.

Now dip them one at a time into an egg wash before finally coating them in breadcrumbs.

I like to make my own breadcrumbs by gently drying out old pieces of bread then blitzing in the food processor. But you can find good quality breadcrumbs in the supermarket if you don't have the time.

Once all the squid rings are coated, place in the fridge until needed.

When ready to serve, heat 500ml vegetable oil to about 190C. If you don't have a kitchen thermometer, test the oil by dropping in a few breadcrumbs. If they sink straight to the bottom, the oil is too cold. If they stay at the top and burn quickly, the oil is too hot.

Once at the right temperature, carefully drop the squid rings one at a time into the oil. Cook them for about three minutes or until golden brown before carefully lifting them on to kitchen paper.

Meanwhile, dress washed spinach leaves with a little olive oil and place neatly on the centre of each plate. Arrange the crispy squid on top of the spinach before finally serving with a generous helping of your fresh salsa. Garnish each plate with a little more chopped coriander and a wedge of lime.

ANOTHER WAY TO DO IT

If you are not the biggest fan of squid, tr y following the same recipe as before using king prawns instead. Alternatively, the same dish will work just as well using strips of fresh lemon sole or haddock.

TIP OF THE WEEK

If, like me, you don't have a deep fat fryer at home the best way to cook is by heating vegetable oil in a pan. Don't discard used oil. If you filter it after use through a fine strainer, it can be used again three or four times.

CAPTION(S):

VISUAL TREAT... Calamari