350 ml Oil
2 cups Flour
1 Tbsp Black pepper
2 Tbsp Seven Colours Grill Seasoning™
1 Tbsp Dried parsley
3 Eggs
500 g Calamari


Heat oil in a pan. In a bowl, mix flour, black pepper, Seven Colours Grill Seasoning™ and parsley. Whisk eggs in a separate bowl. Dip the calamari in egg then into the flour mixture. Do this twice to give it a double coat. Fry in the heated oil until it is golden in colour. Rest the calamari on a paper towel to absorb any excess oil.
TIP: Serve with French fries.