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Mario Batali's Fried Calamari with Lemon Aioli

Fried Calamari Lemon Aioli Mario Batali
Fresh and simple!
skill level
Easy
time
1-30min
servings
10 to 12
cost
$
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ingredients
  • 2 quart Vegetable Oil
  • 2 pound Squid (cut into 1/2 inch rings)
  • 1/2 cup parsley and basil leaves (optional)
  • 1 lemon (sliced thinly into rings)
  • For the Cornstarch Mix:
  • 2 cups Corn Starch
  • 1 tablespoon Salt
  • Freshly Ground Pepper to taste
  • For the Aioli:
  • 1 cup Olive oil
  • 2 Egg yolks
  • 2 cloves garlic (minced)
  • 1 tablespoon chopped parsley
  • 2-3 tablespoons Lemon juice
  • Salt to taste
  • water to adjust thickness
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups Cornstarch
    1 tablespoon Salt
    Freshly Ground Pepper to taste
    For the Cornstarch Mix: Mix all ingredients together.
  • 2
    2 quart Vegetable Oil
    Pour enough oil into a deep pan to fill the pan a little less than halfway. Be sure to use a pan into which you can insert a large basket, or strainer with a handle, for frying. Heat the oil over medium-high heat until just smoking. If you have a high temperature thermometer, the temperature of the oil throughout the frying process should remain at about 360 to 375 degrees F.
  • 3
    1 pound Squid (cut into 1/2 inch rings)
    Put half of the calamari and half the lemon rings into a large, wide mixing bowl and sprinkle with 1 cup cornstarch, salt and pepper, and using your hands, toss the mixture quickly so that the cornstarch coats evenly. Toss the coated calamari into the basket (or large strainer) with a handle. Bat the strainer against your hand to shake off any excess cornstarch.
  • 4
    1/2 cup parsley and basil leaves (reserve some)
    Carefully drop the coated calamari, along with some of the picked herbs, into the hot oil and cook until golden brown and crispy, about 2-3 1/2 minutes. Remove the calamari and herbs to a plate lined with paper towels to drain.
  • 5
    1 pound Squid (cut into 1/2 inch rings)
    Remaining parsley and basil leaves
    1 lemon (sliced thinly into rings)
    Immediately repeat with the remaining calamari, lemon rings and herbs.
  • 6
    Salt and pepper
    Season the hot fried foods with salt and pepper and serve immediately.
  • 7
    1 cup Olive oil
    2-3 tablespoons Lemon juice
    Salt to taste
    2 cloves garlic (minced)
    1 tablespoon chopped parsley
    water to adjust thickness
    For the Aioli: Put yolks, minced garlic, lemon juice and a pinch of salt in a mixing bowl. Drizzle the olive oil slowly into the bowl, vigorously mixing until the mixture emulsifies. Stir in parsley. If too thick, loosen aioli with a touch of water.
 
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