Description
The crunch on these calamari and the brightness of the lemon with the freshness of the parsley and the creaminess of the aioli is almost beyond words.
Ingredients
Scale
- Vegetable oil for deep frying
- 1 lb. clean squid cut into 1/3 inch thick rings
- 3/4 cup all-purpose flour
- 1/2 cup yellow corn meal
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup mayonnaise
- 4 Tbsp. fresh lemon juice
- 4 Tbsp. olive oil
- 1/2 tsp. salt
- 3/4 tsp. pepper
- 1/2 tsp. finely minced garlic
- 2 – 3 tsp. minced Italian parsley
- 2 lemons, halved
Instructions
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.
- Heat over medium heat to 350 degrees.
- In a medium sized bowl mix the flour, cornmeal, salt and pepper. Set aside.
- In a small bowl combine mayonnaise, lemon juice, olive oil, salt, pepper, garlic and parsley. Set aside.
- Working in small batches, toss the squid in the flour mixture to coat.
- Carefully add the squid to the oil and fry until lightly browned and crisp. About one minute.
- Using tongs or a slotted spoon, transfer squid to a paper towel lined plate.
- Heat a grill pan over medium-high heat.
- Place cut side of lemon on heat until cross marks form.
- Place the fried calamari and lemon wedges on a plate. Sprinkle with salt.
- Serve with Aioli sauce.