Home Shores: Calamari with crispy sage

Words by Emily Scott

Emily Scott’s new cookbook Home Shores is guaranteed to become your go-to kitchen companion whenever you fancy fish for dinner.

Extracted from Home Shores by Emily Scott (Hardie Grant, £30) published 15th May 2025.

Calamari with crispy sage

Serves 2 (as a main) 

Preparation time: 10 minutes 

Cooking time: 8 minutes

Ingredients:

1100g (31⁄2oz/generous 3⁄4 cup) plain (all-purpose) flour

2 tablespoons cornflour (cornstarch)

1 teaspoon paprika

Handful of sage leaves 

500g (1lb 2 oz) frozen squid, tubes and tentacles, defrosted and cut into 1cm (1⁄2 in) rings/slices

Sea salt and freshly ground black pepper

Sunflower oil, for deep-frying

Aioli, to serve

Method

Sunshine and holiday time. Calamari and crispy sage. There is something quite beautiful about this sea creature. Squid has always been something I have enjoyed cooking and eating – preparing, not so much! Braised, barbecued, cut into rings for calamari or pan-fried, it is always super-quick and versatile. I often buy frozen squid with the tubes and tentacles ready and prepared, so all I have to do is defrost earlier in the day for a quick seafood supper.

Place the flour, cornflour, paprika in a bowl and season with salt and pepper.

Drain off any water from the squid and pat dry with paper towels. 

Add the squid to the seasoned flour and shake off any excess. Set aside.

Heat a 3cm (1in) depth of oil in a heavy-based pan to 190°C/375°F (to test, drop a pinch of flour in the oil – if it sizzles, you are ready to go). Deep-fry half of the squid for 2 to 3 minutes until golden brown, adding half of the sage leaves for the final minute. Remove with a slotted spoon to drain on paper towels and sprinkle with salt. Repeat the process with the remaining squid and sage.

Serve piles of the crispy calamari and sage with bowls of aioli to dip into.