Crumbed Calamari With Lemon and Garlic Aioli

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a baking tray with baking paper.
  • Cut calamari into 1 cm thick rings.
  • Place flour, salt & pepper into a bowl, mix through.
  • Beat eggs and water in a separate bow.
  • Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
  • Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
  • Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
  • Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
  • Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
  • Serve calamari with the garlic/lemon aioli, chips and salad.
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