• A classic dinner. Salt and pepper fried calamari with a luscious lemon aioli.

    Fried Calamari with Lemon Aioli

    HANDS-ON TIME 25 min | TOTAL TIME 30 min | SERVES 4

    INGREDIENTS

    Lemon aioli

    • 1 ½ cups whole-egg mayonnaise
    • 2 tsp. finely grated lemon zest
    • 2 Tbsp. lemon juice
    • 1 garlic clove, minced

    Fried calamari

    • cup flour
    • 1 ½ tsp sea salt flakes
    • 1 ½ tsp freshly cracked black pepper
    • Vegetable oil, for deep-frying
    • 2 kilograms baby calamari, cleaned, hoods sliced into rings
    • 80 grams rocket
    • 1 small red onion, thinly sliced
    • 250 grams baby Lebanese cucumbers, thinly shaved lengthways
    • 1 lemon, halved

    METHOD

    Lemon aioli

    COMBINE ingredients in a small bowl. Set aside.

    Salt & pepper  fried calamari

    COMBINE flour, salt and pepper in a large bowl.

    FILL a large wok one-third full with oil. Heat to 180°C (or until a cube of bread turns golden in 10 seconds).

    WORKING in batches, toss calamari in flour mixture, shaking off any excess. Fry calamari for 2 minutes or until golden and just tender. Drain on paper towel.

    COMBINE rocket, onion and cucumber in a serving bowl. Serve calamari with salad, lemon aioli and lemon halves.

     

    Tip from the team: For a gluten-free option, use gluten-free flour instead of plain flour for your fried calamari.

    Ingredients

    • Lemon aioli
    • 1 ½ cups whole-egg mayonnaise
    • 2 tsp. finely grated lemon zest
    • 2 Tbsp. lemon juice
    • 1 garlic clove, minced
    • Fried calamari
    • ⅓ cup flour
    • 1 ½ tsp sea salt flakes
    • 1 ½ tsp freshly cracked black pepper
    • Vegetable oil, for deep-frying
    • 2 kilograms baby calamari, cleaned, hoods sliced into rings
    • 80 grams rocket
    • 1 small red onion, thinly sliced
    • 250 grams baby Lebanese cucumbers, thinly shaved lengthways
    • 1 lemon, halved

    Instructions

    Lemon aioli

    1

    COMBINE ingredients in a small bowl. Set aside.

    Salt & pepper calamari

    2

    COMBINE flour, salt and pepper in a large bowl.

    3

    FILL a large wok one-third full with oil. Heat to 180°C (or until a cube of bread turns golden in 10 seconds).

    4

    WORKING in batches, toss calamari in flour mixture, shaking off any excess. Fry calamari for 2 minutes or until golden and just tender. Drain on paper towel.

    5

    COMBINE rocket, onion and cucumber in a serving bowl. Serve calamari with salad, lemon aioli and lemon halves.

    Did you make this recipe? Tag us on Instagram @foodandhomesa!

    ALSO SEE: Carrot and garlic soup with roasted chickpeas

    Carrot and Garlic Soup With Roasted Chickpeas

    ALSO SEE: Baby capsicum salad

    Baby Capsicum Salad

     

    Author

    Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.

    ×
    Exit mobile version