Gluten Free Calamari with rosemary potatoes
Ingredients for Calamari:
2 tbsp of gluten free plain flour
2 tbsp of corn flour
250 grams of calamari
generous amount of salt and pepper
1 litre of Vegetable oil
Ingredients for rosemary potatoes:
200g of dice potatoes
3 sprigs of rosemary
3tbsp of olive oil
1 whole garlic cloves
1tbsp of garlic granules
salt to taste.
Method for the Calamari:
To begin with whisk one egg in a bowl and in another bowl add the gluten free flour, cornflour and salt and pepper.
Heat up the oil on a medium heat, testing that it is ready by frying a small piece of bread.
Once the oil is ready dip the calamari in the egg and then the flour mixture before placing in the oil for 3 minutes until cooked.
Method for the potatoes:
To begin with drizzle 3tbsp of olive oil in a roasting tin and place in a hot oven for 10 minutes at 180c.
When the roasting tin is in the oven diced the potatoes and peel the garlic cloves and parboil them for 8 minutes.
Once the potatoes and garlic are parboiled, take the roasting tin out of the oven and place the potatoes ,garlic, rosemary and garlic granules and return to the oven for 20 minutes.
After 20 minutes the potatoes should be nice and crispy. Once cooked season with salt and then plate with the calamari and a side of your choice ( we had roasted pepper)