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