FRIED CALAMARI WITH LEMON AIOLI

{ IT’S A SEAFOOD FIESTA WITH JO ANDERSON FROM THE LUMINOUS KITCHEN }

{ INGREDIENTS }

700g cleaned baby calamari tubes with tentacles

1 cup milk

1 cup all purpose gluten-free flour

1 heaped tbsp corn starch

½ tsp cayenne pepper

1 tsp salt

1 L vegetable oil for deep frying

½ cup mayonnaise zest of 1 lemon

2 tbsp lemon juice

1 clove garlic, minced

corse salt and black pepper, to taste

{ METHOD }

Place the calamari in a bowl and pour the milk over. Allow to sit for 30 minutes (the milk tenderizes the calamari).

While the calamari is tenderizing, combine the mayonnaise, lemon zest, lemon juice and garlic and stir until combined. Season with salt and pepper then set aside.

After 30 minutes, drain the milk and pat the calamari dry with paper towel before slicing each tube into 1cm thick rings.

Heat the oil in a thick based cast iron pot.

Combine the flour, cornstarch, cayenne pepper and salt, then coat the calamari rings in the flour mixture and fry for 2 minutes in batches.

Drain each batch on paper towel and serve immediately with the lemon aioli.

Prep time: 35 MINUTES
Cook time: 5 MINUTES
Total time: 40 MINUTES
+ 2 +

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