Email to Cat      

Squid: Spicy Fried Calamari

Source of Recipe


From "Cook, Eat, Cha Cha Cha"






List of Ingredients



• 5 Tbsp all-purpose flour
  
• 5 Tbsp Cajun spice mix
  
• 9 to 12 squid, 5 to 7 inches long, cleaned and sliced
  
• 3 to 4 cups canola oil
  
• Lemon or lime wedges
  
• 1 cup Lemon Aioli (recipe follows)
  






Instructions



1. Place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
   
   
2. In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375 degrees (F) or until almost smoking.
   
   
3. Fry the squid for 2 to 3 minutes, or until a light golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve immediately with lemon or lime wedges and Lemon Aioli.
   
   Serves 6
   
   LEMON AIOLI:
   
   Grated zest and juice of 3 lemons
   1-1/2 Tbsp Dijon mustard
   1 Tbsp minced garlic
   2 egg yolks
   1/2 Tbsp ground white pepper
   1/2 tsp salt
   1/2 slice white bread, crusts removed and bread torn into pieces
   2 cups olive or canola oil
   1/2 cup ice water (optional)
   
   Place the zest, juice, mustard, garlic, egg yolks, pepper, salt and bread in a blender or food processor and puree to a smooth paste. With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks. (Makes 2 cups.)