Home > Marmite recipes > Marmite calamari with triple-citrus mayo

Marmite calamari with triple-citrus mayo

Easy
August 2023

Easy
August 2023

Test kitchen approved

Serves 4
Hands-on time 25 min

Even if you hate marmite we implore you to give this incredible calamari recipe a go! When whisked into the batter it provides deep savouriness without actually tasting of marmite, upgrading this beloved holiday classic with ease.

The dipping mayo has a trio of citrus zests for extra sunshine flavour.

You may also love these salt hake fritters with orange aioli.

Dairy-free recipes

Nutrition: per serving

Calories: 454kcals
Fat: 30g (2.7g saturated)
Protein: 21g
Carbohydrates: 24g (1.1g sugars)
Fibre: 1.1g
Salt: 0.9g

Nutrition: per serving

Calories: 454kcals
Fat: 30g (2.7g saturated)
Protein: 21g
Carbohydrates: 24g (1.1g sugars)
Fibre: 1.1g
Salt: 0.9g

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Ingredients

Sunflower oil to deep-fry
150g mayonnaise
Finely grated zest ½ lemon
Finely grated zest ½ lime
Finely grated zest ¼ pink grapefruit or orange
110ml sparkling water
2 tsp marmite
2 tbsp rice flour, plus 2 tbsp extra for dusting
6 tbsp plain flour
2 tsp baking powder
400g sustainable squid tubes, sliced into rings

Method

Heat a deep pan of oil (no more than two thirds full) to 180°C. Put the mayonnaise in a bowl, stir in the citrus zests and season with a pinch of salt.
Pour the sparkling water into a jug and stir in the marmite. In a large bowl, whisk together the flours and baking powder with a pinch of salt. Whisk the marmite water into the bowl to create a batter. Dust the squid rings in the 2 tbsp flour. Working in batches, dip the dusted squid rings into the batter, then lower into the oil and fry for 3-4 minutes. The marmite will mean they turn golden before they crisp up, so make sure you don’t lift them out before they’re done.
Drain the rings on kitchen paper, then sprinkle with flaky sea salt while still hot. Serve in a towering pile with the mayo for dipping.

delicious. tips

Easy swaps This is a pretty versatile batter recipe, so give it a go on all kinds of fish and seafood.
Rice flour doesn’t absorb as much oil as plain wheat flour, so it’s a good idea to include some when making batters – it results in a crisper, crunchier coating.