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CALAMARI - Fried Calamari with Lemon Aioli
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| Mario Batali's Fried Calamari with Lemon Aioli The Chew servings 10 to 12 ingredients 2 quart Vegetable Oil2 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 Starch1 tablespoon SaltFreshly Ground Pepper to tasteFor the Aioli:1 cup Olive oil2 Egg yolks2 cloves garlic (minced)1 tablespoon chopped parsley2-3 tablespoons Lemon juiceSalt to tastewater to adjust thickness kitchenware | |
| Liquid Measuring Cup | |
| Measuring Cup,, (set) | |
| Measuring Spoons | |
| Chef's Knife stepsingredients per stepinstructions | |
| 2 cups | Cornstarch |
| 1 tablespoon | Salt |
| Freshly Ground Pepper to taste For the Cornstarch Mix: Mix all ingredients together. 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. 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. 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. | |
| 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. |
| Salt and pepper Season the hot fried foods with salt and pepper and serve immediately. | |
| 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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