Crispy Calamari w/ Lemon-Crushed Red Pepper Aioli
Serves 4 as an Appetizer
Ingredients
Lemon-Crushed Red Pepper Aioli
- 2 egg yolks
- ¾ cup olive oil
- 1 tsp Dijon mustard
- 1 tbsp minced shallot
- 2 cloves garlic, minced
- pinch of cayenne pepper
- ½ tsp crushed red pepper
- 2 tbsp lemon juice
- salt & pepper to taste
- 1 tbsp chopped Italian parsley
For Calamari
- 10 oz mixed calamari rings & tentacles
- 6 thin slices fennel
- 1 cup half & half
- 1 cup flour (combination of all-purpose & "00" flours suggested)
- salt & pepper
- canola oil to fill pot ⅓ deep
Serving Suggestions
- grilled romaine lettuce
- lemon slices
How-to
Make Aioli
- Whisk egg yolks until light and airy, about 45 seconds
- Drizzle in olive oil, a little at a time while whisking vigorously
- Whisk in remaining ingredients
- Refrigerate until serving
Bread & Fry Calamari
- Heat canola oil in a heavy-bottomed pot to 350º over medium heat
- In a large bowl, add calamari rings and tentacles, sliced fennel and half & half. Stir and let soak for 15 seconds
- In a separate large bowl, mix together flour(s), salt and pepper
- With a slotted spoon, transfer the calamari and fennel into the flour, allowing the excess half & half to drain off. Toss in flour to coat, and transfer to preheated oil (shaking off excess flour)
- Fry until golden, about 45 seconds
- Transfer to a paper towel-line plate to absorb excess oil
- Serve with Lemon-Crushed Red Pepper Aioli and grilled romaine and fresh lemon slices if desired