Fresh and simple!
Mario Batali's Fried Calamari with Lemon Aioli
- 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
- For the Cornstarch Mix: Mix all ingredients together.
- 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.
- 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.
- 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.
- Immediately repeat with the remaining calamari, lemon rings and herbs.
- Season the hot fried foods with salt and pepper and serve immediately.
- 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.