Crispy Calamari with Lemon Garlic Aioli

Ingredients

• 500 g cleaned calamari tubes and tentacles
• 100 g cake flour
• 50 g cornflour
• 1 tsp paprika
• vegetable oil for frying
• 150 g mayonnaise
• 1 clove garlic, finely grated
• 1 lemon
• 1 tbsp fresh parsley, chopped
• salt and freshly ground black pepper to taste

Method

1. Pat the calamari completely dry and cut the tubes into rings.
2. Mix the flour, cornflour, paprika, salt and pepper.
3. Combine the mayonnaise with the garlic, a squeeze of lemon juice and a little black pepper.
4. Heat the frying oil to about 180°C.
5. Toss the calamari lightly in the seasoned flour and shake off the excess.
6. Fry in small batches for 1 to 2 minutes until crisp and lightly golden.
7. Drain immediately on kitchen paper.
8. Season with salt, sprinkle with parsley and serve with lemon wedges and garlic aioli.