Crispy Calamari With Mediterranean Relish

Cecily Parsley's Note:

Served with fresh pita bread and creamy Greek yogurt, this colourful salad makes a fine lunch or a substantial appetizer. First paragraphs of ingredients is for the relish; second paragraph is for the calamari.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 cups chopped seeded tomatoes
• ½ cup pitted sliced kalamata olive
• 2 tablespoons chopped capers
• 1 tablespoon lemon juice
• ¼ teaspoon salt and black pepper
• 2 garlic cloves , minced
• 2 tablespoons chopped parsley
• ½ cup all-purpose flour
• 1 tablespoon finely grated lemon rind
• salt and black pepper
• 1 ¼ cups dry breadcrumbs
• ½ cup ground almonds
• 2 eggs , beaten
• 1 lb cleaned calamari , cut into 3/4 inch pieces
• 8 cups canola oil (or peanut oil)
• salad greens

Directions:

1. Mediterranean Relish:
2. Stir together tomatoes, olives, capers, lemon juice, salt, pepper, garlic and parsley. Aet aside.
3. Calamari:
4. Stir together flour, lemon rind, salt and pepper in a shallow bowl. In a separate bowl, stir togther breadcrumbs and almonds. Beat eggs in another shallow bowl. Dip calamari pieces - a few at a time, in flour mixture to coat completely. Dip in eggs and toss in crumb mixture to coat completely.
5. Fill a large deep-fryer, large saucepan or wok with at least 3 inches of oil, then heat over medium -high heat to a temperature of 375°. Cook calamari in batches for 1 minute, until golden brown. Remove calamari from oil with a slotted spoon and drain on paper towels. Serve on a bed of salad greens with Mediterranean Relish.