Calamari with lemon aioli and pea & mint salad
- 09.03.2017
- 1 376
Give this Calamari with lemon aioli and pea & mint salad a sprinkling of spice and a generous helping of true blue flavour.
Recipe «Calamari with lemon aioli and pea & mint salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups dry breadcrumbs, Finely grated zest of 2 lemons, plus juice of 1/2 lemon, 1 cup plain flour, 3 eggs, lightly beaten, 400g cleaned squid tubes, sliced into 1cm rings , 1 cup whole egg mayonnaise, 1 small garlic clove, crushed, 4 cornichons, chopped , Sunflower oil, to deep-fry, 1 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, 1 cup frozen peas, blanched, refreshed, 2 Lebanese cucumbers, chopped, 250g punnet vine-ripened cherry tomatoes, halved, 1 bunch mint leaves.
Ingredients:
- 1 1/2 cups dry breadcrumbs
- Finely grated zest of 2 lemons, plus juice of 1/2 lemon
- 1 cup plain flour
- 3 eggs, lightly beaten
- 400g cleaned squid tubes, sliced into 1cm rings
- 1 cup whole egg mayonnaise
- 1 small garlic clove, crushed
- 4 cornichons, chopped
- Sunflower oil, to deep-fry
- 1 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 cup frozen peas, blanched, refreshed
- 2 Lebanese cucumbers, chopped
- 250g punnet vine-ripened cherry tomatoes, halved
- 1 bunch mint leaves
Instructions
- 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.