Summer Recipe: Calamari with lemon aioli and pea & mint salad
14 January 2013 | Recipe
With this intense heat wave hitting Queensland and most of Australia, we decided to share one of our favourite summer recipe ideas to help cool you down! Whether it’s for dinner, lunch or entertaining, this recipe has received a 5 star member rating from popular cooking website www.taste.com.au.
The recipe is as follows:
- 1 1/2 cups (150g) dry breadcrumbs
- Finely grated zest of 2 lemons, plus juice of 1/2 lemon
- 1 cup (150g) plain flour
- 3 eggs, lightly beaten
- 400g cleaned squid tubes, sliced into 1cm rings
- 1 cup (300g) whole egg mayonnaise
- 1 small garlic clove, crushed
- 4 cornichons, chopped
- Sunflower oil, to deep-fry
Pea & mint salad
- 1 tbs red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 cup (120g) frozen peas, blanched, refreshed
- 2 Lebanese cucumbers, chopped
- 250g punnet vine-ripened cherry tomatoes, halved
- 1 bunch mint leaves
- Combine breadcrumbs and half the lemon zest in a bowl and season. Place the flour and eggs in separate bowls. Dip squid tubes first in flour, then egg, and coat well in crumb mixture. Chill for 15 minutes.
- Meanwhile, mix the mayonnaise, garlic, chopped cornichons, lemon juice and remaining zest in a bowl. Set aside.
- For the salad, whisk together the red wine vinegar and olive oil and season with sea salt and pepper. Toss remaining salad ingredients with the dressing.
- Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, fry the calamari for 1-2 minutes until golden. Drain on paper towel.
- Serve the fried calamari immediately, with the salad and lemon aioli.