INGREDIENTS

For the Zesty Dipping Sauce

• 1 cup Mayo
• 1 clove garlic, grated
• 1/2 Lemon, juiced
• 1/2-1 tbsp A Spice Affair's Zesty Fish Rub, to taste
• Salt and Pepper, to taste

For the Calamari and Shrimp

• 450g Calamari Rings, frozen or if fresh, cleaned
• 10-12 Black Tiger Shrimp, shells removed and cleaned
• 1 cup buttermilk
• 1 cup flour
• 2 tsp salt, divided
• 3-4 tsp A Spice Affair's Zesty Fish Rub
• Vegetable Oil for Frying
• Sweet Chili Sauce for dipping (optional)
• Parsley, for garnish (optional)

PREPARATION

1. Combine ingredients for the Zesty Dipping Sauce and set aside. Note: start with 1/4 lemon juice and work your way towards the 1/2 lemon based on your taste.
2. Place Calamari and Shrimp in bowl with buttermilk. Cover and place in fridge for 30 minutes.
3. When ready to fry, heat 3-4 inches of oil in large pot to 375F.
4. In a bowl, combine flour, 1 tsp salt and Zesty Fish Seasoning.
5. Dredge each piece of calamari/shrimp in flour batter until well coated.
6. Place 6-8 pieces of squid in hot oil and cook for 2-3 minutes or until golden brown. Shrimp can be cooked in a bunch together for 1-2 minutes.
7. Remove squid/shrimp from oil and drain on paper towel. Repeat until all have been cooked.
8. Sprinkle remaining 1 tsp salt over shrimp and calamari (optional), add parsley if using and serve immediately. Bon appétit!