Chili Buttermilk Calamari with Celeriac Remoulade


This recipe for chili buttermilk calamari with celeriac remoulade is from episode 14 of Fish the Dish starring Spencer Watts.

Serves: 4 as an appetizer


Fried Calamari

  • 1 pound (454 g) squid, cleaned and cut into ½-inch rings (or scored strips)
  • 1 cup (240 ml) buttermilk
  • ½ tablespoon (7.5 ml) salt
  • ½ tablespoon (7.5 ml) ground black pepper
  • Vegetable oil for frying
  • 1 cup (240 ml) all-purpose flour
  • ½ cup (120 ml) cornstarch
  • 1 ounce (28 g) pea shoots, chopped
  • 1 red chili, chopped
  • 1 lemon, sliced into wedges


  • 1 small celeriac, peeled and grated
  • 1 Granny Smith apple, grated
  • 1 lemon, juice
  • 3 tablespoons (45 ml) artisan mustard
  • 2 tablespoons (30 ml) chopped gherkins
  • 1 ½ cups (350 ml) mayonnaise
  • Salt and pepper


  1. Combine squid rings and buttermilk in a non-reactive bowl. Transfer to the refrigerator and allow to soak for 1 hour.
  2. In a large bowl, mix the celeriac, apple, mayonnaise, mustard, gherkins, and lemon juice together thoroughly. Season with salt and pepper. If not using immediately, refrigerate, covered, for up to 2 days.
  3. Heat oil in a deep saucepan or deep-fryer to 350°F (180°C).
  4. Add flour and corn starch to a bowl. Season with salt and pepper and stir together. Pour some of the dry mixture into a plastic bag.
  5. Drain the squid rings out of the buttermilk. Add them to the bag of dry mixture, then add the remainder of the mixture to the bag and shake. Transfer the dredged squid to a sieve and agitate gently to remove excess coating.
  6. Carefully transfer the squid to the hot oil in small batches and fry, turning if necessary, for even cooking. When evenly browned, remove to a paper towel-lined plate to drain.
  7. Toss fried calamari in a bowl with chopped pea shoots and red chillies. Season immediately with  salt. Plate with lemon wedges and serve with remoulade.