Calamari with lemon aioli and pea & mint salad

Recipes / Salads

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

  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.