Should I Use Fine Or Coarse Semolina For The Quick Calamari With Garlic Mayonnaise?

Our answer

Nigella's Quick Calamari With Garlic mayonnaise from NIGELLA EXPRESS) coats frozen squid (rings and tentacles) in a coating of cornflour (cornstarch) and semolina before frying. The coating becomes crisp and golden as it cooks.

For the type of semolina, it doesn't matter too much if it is coarse or fine. In the UK a lot of stores sell just "semolina", which tends to be a medium semolina and this also works well. In the US semolina is often labelled as semolina flour and tends to be coarse ground type. We would suggest buying the type that is easiest to find and most cost effective for you. Leftover semolina is useful for dusting over fresh, uncooked pasta or gnocchi, to prevent sticking, or for dusting over a baking sheet or loaf prior to baking a loaf of bread. You can also use the semolina to make Mock Mash.