Crispy Calamari with Aioli
- 400g calamari steaks, sliced
- 1½ cups flour seasoned with 1 teaspoon smoked paprika, 1 teaspoon salt and black pepper
- 2 eggs, beaten
- 2 litres vegetable oil, for frying
For the aioli:
- 3 extra large free range egg yolks
- juice of 1 lemon
- 1 garlic clove, sliced
- 1 tbsp caster sugar
- 1 tsp salt
- 250ml canola oil
To make the aioli place the egg yolks, lemon juice, garlic, mustard, sugar and salt in a blender and blend for 30 seconds until well combined.
Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated, The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems too thick, you can add a few teaspoons of water to thin it out. Taste and adjust seasoning if necessary.
To make the calamari, heat the oil in a saucepan until hot.
Coat the calamari strips first in the seasoned flour then in the egg and again in the flour before dropping carefully into the hot oil.
Allow to cook for 1-2 minutes until golden brown and crisp. Fry the calamari in batches to ensure the oil doesn’t drop in temperature too much.
Drain the cooked calamari on kitchen paper, then serve with lemon wedges and the aioli.
Recipe and images courtesy of Alida Ryder.