Ingredients

1 x 340g Sealord Simply Natural Calamari Rings and Thai Dipping Sauce, thawed

Vegetable oil for frying

1 cup flour

1 tbsp Chinese five spice powder

½ tsp salt

Freshly ground black pepper

1 cup buttermilk

Directions

Heat a small amount of olive oil in a large pot.

If you have a temperature guide you want the oil to be 180°C.

Whisk the flour, five spice powder, salt and pepper in large bowl to blend.

Pour buttermilk into another large bowl.

Add Calamari Rings to buttermilk.

Working in batches, remove calamari; dredge in flour mixture.

Shallow fry until just crisp, about 2 minutes.

Using slotted spoon, transfer to paper-towel-lined plate to drain.

Serve warm with sauce.

TIP:  To thaw the Calamari, place sealed bag in a sink of water for 10-15 minutes.

To thaw dipping sauce, place packet in cup of hot water