Mario Batali's Fried Calamari with Lemon Aioli

Mario Batali
Servings: 10 to 12
1 to 30 min

Fresh and simple!

  • Ingredients
  • step-by-step directions
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.
Similar categories: Dinner Courses & Meals
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