Deep-Fried Calamari with Chile Pepper and Herbs

Rinse squid rings and pat dry. Sprinkle lime juice. Mix flour in a bowl with salt and pepper and cover squid rings in flour mixture. Tap off excess flour. Heat oil in a frying pan and fry squid rings in portions for 2-3 minutes until golden brown. Drain on paper towels and keep warm in the preheated 80°​C (approximately 150°F) oven.

Rinse fennel, cut in half, cut out hard stalk cut and cut the halves into thin slices. Reserve fennel greens for garnish. Rinse chile pepper, trim and cut into rings. Heat 2-3 tablespoons of oil in a frying pan for about 5 minutes until light golden brown. Season with salt and soy sauce.

Rinse basil, pat dry, pluck leaves from stem and mix with calamari and fennel.