Cuban Festival Calamari and Fritters with Mango Chilli Dipping Sauce Recipe

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This recipe combines Cuban and Jamaican flavours in a super easy way for a fast and elegant appetiser or main dish.The spicy Festival mix is versatile enough to use as a coating or for fritters...and this entire dish is lifted to a new level when served on some fresh greens.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.63 view details
  • 2 cups Festival Mix (available through Cuban Cuisine UK (
  • 2 fresh squid, cut lenthwise and then into triangular slices of about 11/2 to 2 inch wide pieces.
  • 3 cups vegetable oil (and a deep fat fryer)
  • 4 tablespoons mango chlli cauce (available through Cuban Cuisine: (
  • 1 lemon slice
  • 1 egg (optional)


  1. Heat oil in deep fat fryer or stury deep small steel pot.
  2. Coat squid by dipping it directly into the Festival mix. ( for a thick coating, you cab=n double dipe the squid by giving them an egg white and water dip fefore redipping them into the Festival mix.
  3. Deep fry the squid in medium hot oil a few at a time until a light golden colour (between 3 -5 minutes)
  4. Serve with mango chilli dip and lemon slices.
  5. For Fritters:
  6. add a few drops of water and an egg to the remaining festival mix. Roll into balls and deep fry for a couple of minutes until golden brown...(they make amazing salad croutons!)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 182g
Recipe makes 4 servings
Calories 1463  
Calories from Fat 1455 99%
Total Fat 164.62g 206%
Saturated Fat 12.49g 50%
Trans Fat 4.22g  
Cholesterol 47mg 16%
Sodium 16mg 1%
Potassium 25mg 1%
Total Carbs 0.8g 0%
Dietary Fiber 0.2g 1%
Sugars 0.28g 0%
Protein 1.47g 2%
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