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Calamari with lemon aioli and pea and mint salad

Name: Calamari with lemon aioli and pea and mint salad
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cups (150g) dry breadcrumbs; Finely grated zest of 2 lemons, plus juice of 1/2 lemon; 1 cup (150g) plain flour; 3 eggs, lightly beaten; 400g cleaned squid tubes, sliced into 1cm rings; 1 cup (300g) whole egg mayonnaise; 1 small garlic clove, crushed; 4 cornichons, chopped; Sunflower oil, to deep-fry; 1 tablespoon red wine vinegar; 1/4 cup (60ml) extra virgin olive oil; 1 cup (120g) frozen peas, blanched, refreshed; 2 Lebanese cucumbers, chopped; 250g punnet vine-ripened cherry tomatoes, halved; 1 bunch mint leaves

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05m

Calamari with lemon aioli and pea & mint salad

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by Phoebe Wood

Oct 02, 2015

Give this Calamari with lemon aioli and pea & mint salad a sprinkling of spice and a generous helping of true blue flavour.

1 1/2 cups (150g) dry breadcrumbs
Finely grated zest of 2 lemons, plus juice of 1/2 lemon
1 cup (150g) plain flour
3 eggs, lightly beaten
400g cleaned squid tubes, sliced into 1cm rings
1 cup (300g) whole egg mayonnaise
1 small garlic clove, crushed
4 cornichons, chopped
Sunflower oil, to deep-fry

Pea & mint salad

1 tablespoon red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1 cup (120g) frozen peas, blanched, refreshed
2 Lebanese cucumbers, chopped
250g punnet vine-ripened cherry tomatoes, halved
1 bunch mint leaves

Method

1.

Combine breadcrumbs and half the lemon zest in a bowl and season. Place the flour and eggs in separate bowls. Dip squid tubes first in flour, then egg, and coat well in crumb mixture. Chill for 15 minutes.
2.

Meanwhile, mix the mayonnaise, garlic, chopped cornichons, lemon juice and remaining zest in a bowl. Set aside.
3.

For the salad, whisk together the red wine vinegar and olive oil and season with sea salt and pepper. Toss remaining salad ingredients with the dressing.
4.

Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, fry the calamari for 1-2 minutes until golden. Drain on paper towel.
5.

Serve the fried calamari immediately, with the salad and lemon aioli.