400g frozen calamari rings ( or more depending on how much you want to eat)
1c plain flour
1/2c desiccated coconut
4c rocket leaves
4 roma tomatoes, deseeded
1 spanish onion
1/2 bunch coriander
french salad dressing ( enough to serve to your liking)
375ml sun flour oil
salt and pepper
2tbs olive oil
Have the amount of calamari defrosted and ready to use before you begin.
Make the salsa by chopping up the tomatoes and onion into a fine dice, add the roughly chopped coriander, season with the salt and paper and drizzle with the olive oil, mix all together.
In a bowl mix the flour and coconut together.
In a medium sized saucepan heat up the oil ( you can test if it is hot enough by placing a wooden spoon handle in the oil and if bubble appear round the wooden spoon you know it's ready)
While the oil is heating place 1 cup of the rocket in the centre of each plate, drizzle lightly with the salad dressing.
Once the oil is ready toss the calamari in the coconut flour and fry in batches ( about 1-2 minutes, or until nicely golden) repeat with all the calamari and place on top of the rocket. Sprinkle the salsa on
top! YUM!
