2 tbsp maize (gluten free) cornflour
⅓ cup extra fine polenta
1 tsp smoked paprika
½ tsp ground coriander
500g calamari, cleaned and cut into strips
vegetable oil, for deep frying
1 large green chilli, sliced
lime wedges, to serve
Tamarind Crème Fraîche
¼ cup crème fraîche
1 tbsp lime juice
2 tbsp tamarind concentrate
½ tbsp honey
To make tamarind crème fraîche, combine all ingredients in a bowl and season to taste with salt and freshly ground black pepper. Set aside.
Combine cornflour, polenta, paprika and coriander in a large sealable bag. Season; add calamari. Seal bag and shake to coat.
Heat enough oil to half fill a large saucepan. Place over medium-high heat until it reaches 180°C on a cooking thermometer.
Cook calamari, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towels and season with sea salt flakes.
Sprinkle with chilli; serve with lime wedges and tamarind crème fraîche.