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Fried Calamari with a Pea & Mint Salad and Lime Dipping Sauce

Recipe by Katherine Brown of Debacle

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

Pea & mint salad

  • 1 tbs 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:

– 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.
– Meanwhile, mix the mayonnaise, garlic, chopped cornichons, lemon juice and remaining zest in a bowl. Set aside.
– 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.
– 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.
– Serve the fried calamari immediately, with the salad and lemon aioli.

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