Sat, 20 August 2022
INGREDIENTS
500g Squid Tubes Cleaned
Vegetable oil for frying
50 g plain flour
50 g Cornflour
1/2 Tbsp Baking powder
A pinch of Cajun seasoning
A pinch cayenne pepper
A pinch of salt
500ml Buttermilk
For The Aioli:
3 garlic cloves crushed
2 egg yolks
1 Tsp Dijon Mustard
300 ml Olive Oil
Salt n pepper seasoning
1 lemon juice n zest
METHOD
For The Aioli:
1). Put garlic,egg yolks and Mustard into a food processor or blender .
2). Blitz into a paste and slowly add the oil drizzle by drizzle to form a thick mayonnaise Style Sauce
3). Add lemon juice and lemon zest
4). Season to taste
5). Leave in fridge till needed
For The Calamari:
1). Cut the squid tubes open so you have a flat sheet.
2). Score the squid with a cross cross pattern with a knife to help tenderise the meat.
3). Cut the squid into cube pieces and place into a bowl.
4). Add the buttermilk , leave overnight or for 2-3 hours to marinade.
5). Heat oil in pan or fat fryer till hot.
6). Drain the squid and toss in the flour, cornflour, baking powder, Cayenne, Cajun and salt.
7). Deep fry the squid for 2 minutes till golden brown in colour and remove from oil.
8). Serve straight away with a side of Aioli
