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Ingredients
Aioli
Method
1.Preheat oven to 150°C.
2.Lightly dust calamari in flour, shaking off excess. Combine beaten egg and milk, then dip calamari to coat.
3.Combine breadcrumbs, sea salt, lemon pepper and black pepper in a shallow bowl, then use to coat calamari, pressing on firmly. Transfer to a plate and chill for 20 minutes.
4.Half fill a large saucepan or deep-fryer with oil. Heat on medium until a piece of bread sizzles as soon as it is added.
5.Drop calamari into oil, in batches, deep-frying for 2-3 minutes each, until golden and cooked. Drain on paper towel. Keep warm in oven while cooking remaining calamari.
6.Make aioli by combining mayonnaise and garlic in a small bowl. Serve with calamari.
For a milder, sweeter aioli, bake 3 garlic cloves at 180°C for 15-20 minutes. Cut off tops and squeeze flesh into mayonnaise.
Note
