Name: Fried Calamari (The Best)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 appetizers
Ingredients: 2 egg yolks; 1 tbsp (15 ml) Dijon mustard; 1 small garlic clove, finely chopped; 3/4 cup (180 ml) mixture of equal parts vegetable and olive oil; 2 tbsp (30 ml) water; 1 tbsp (15 ml) lemon juice; 3/4 lb (340 g) whole squid (small or medium-sized); 3/4 cup (25 g) puffed rice cereal (Rice Krispies-style); 3/4 cup (115 g) unbleached all-purpose flour; 3/4 cup (90 g) corn flour; 1/4 tsp sweet paprika; 1/4 tsp cayenne pepper; 1/4 tsp salt; 2 egg whites; Vegetable oil, for frying lemon wedges

Ingredients

Aioli

2 egg yolks
1 tbsp (15 ml) Dijon mustard
1 small garlic clove, finely chopped
3/4 cup (180 ml) mixture of equal parts vegetable and olive oil
2 tbsp (30 ml) water
1 tbsp (15 ml) lemon juice

Calamari

3/4 lb (340 g) whole squid (small or medium-sized)
3/4 cup (25 g) puffed rice cereal (Rice Krispies-style)
3/4 cup (115 g) unbleached all-purpose flour
3/4 cup (90 g) corn flour
1/4 tsp sweet paprika
1/4 tsp cayenne pepper
1/4 tsp salt
2 egg whites
Vegetable oil, for frying lemon wedges

Preparation

Aioli

n a bowl, whisk together the egg yolks, mustard and garlic. Slowly add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil while continuing to whisk. Season with salt and pepper. Stir in the water and lemon juice. Transfer to a small bowl and refrigerate until ready to serve.

Calamari

On a work surface, pull apart the squid heads from the bodies. Using a knife, cut off the tentacles, then cut the beak off the tentacles. Pull the cartilage out of the body and peel off the fins and skins, if desired. Rinse the bodies and tentacles under cold running water (see note). Pat dry with paper towels. Cut the bodies into rings 1/2 inch (1 cm) thick. Keep in the refrigerator, along with the tentacles, until ready to use.
Preheat the oil in a deep fryer to 365°F (185°C). Line a baking sheet with paper towels. Preheat the oven to 200°F (95°C).
In a food processor, pulse the cereal to the size of fine bread crumbs. Transfer to a bowl. Add the flours, spices and salt.
In another bowl, beat the egg whites with a fork until frothy.
Dip several squid pieces at a time in the egg whites, then dredge in the breading mixture. Shake to remove any excess.
Working in batches, fry the squid for 1 minute or until golden brown. Drain on the paper towels. Keep warm on another baking sheet in the oven.
Serve the fried calamari with lemon wedges and the aioli.

Note from Ricardo

Already cleaned and prepared squid can be used for this recipe; however, rinsing and patting dry remain important steps before cooking.

Fried Calamari (The Best)

Categories

Ingredients

Aioli

Calamari

Preparation

Aioli

Calamari

Note from Ricardo

Personal Note