Golden Crisp Calamari

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