Spicy Fried Calamari With Lemon Aioli
This recipe delivers perfectly crisp calamari with a spicy Cajun coating, served alongside a rich and tangy lemon aioli. The squid is quickly fried until golden, resulting in a tender texture. The accompanying sauce blends Dijon mustard, garlic, and egg yolks for a creamy finish. It's an ideal starter or sharing dish that comes together in just 20 minutes.
Ingredients
- 5 tablespoons all-purpose flour
- 5 tablespoons cajun seasoning
- 9 -12 squid, 5 to 7 inches long, cleaned and sliced
- 3 -4 cups canola oil
- lemon wedges or lime wedge
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- 2 egg yolks
- 1/2 tablespoon white pepper
- 1/2 teaspoon salt
- 1/2 slice white bread, crusts removed and bread torn into pieces
- 2 cups olive oil or 2 cups canola oil
- 1/2 cup ice water (optional)
Method
- Combine the flour and Cajun seasoning in a large bowl.
- Add the sliced squid to the bowl and toss until each piece is fully covered in the dry mix, then shake off any extra.
- Pour the canola oil into a large, heavy pot or deep-fryer and warm it to 375°F.
- Cook the coated squid for 2 to 3 minutes until it turns a light golden brown colour.
- Remove the fried squid with a slotted spoon and let it drain on paper towels.
- Present the calamari straight away with lemon or lime wedges and the Lemon Aioli.
- To make the aioli, put the lemon zest, juice, Dijon mustard, minced garlic, egg yolks, white pepper, salt, and torn bread into a blender or food processor and blend into a smooth paste.
- While the machine is still running, slowly pour in the olive or canola oil in a thin stream. If the mixture seems too thick, incorporate up to 2 tablespoons of water at a time until you reach the desired consistency. Keep the aioli in a sealed jar in the fridge for up to 2 weeks.
Nutrition (per serving)
Sodium254300 mg
Recipe details
CategorySquid
Authorjeniwan
