Calamari with lemon aioli and pea & mint salad

• servings: 4 servings
• active time: 40 minutes
• total time: 45 minutes

Ingredients

150g breadcrumbs

Finely grated zest of 2 lemons, plus juice of 1/2 lemon

150g plain flour

3 eggs, lightly beaten

400g cleaned squid tubes, sliced into 1cm rings

300g mayonnaise

1 small garlic clove, crushed

4 cornichons, chopped

Sunflower oil, to deep-fry

20.00 ml red wine vinegar

60ml olive oil

120g pea

2 Lebanese cucumbers, chopped

250g punnet vine-ripened cherry tomatoes, halved

1 bunch mint leaves

Directions

Step 1

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.

Step 2

Meanwhile, mix the mayonnaise, garlic, chopped cornichons, lemon juice and remaining zest in a bowl. Set aside.

Step 3

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.

Step 4

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.

Step 5

Serve the fried calamari immediately, with the salad and lemon aioli.

Nutrition

• Calories: 273.86
• Total Fat: 80.3 g
• Saturated Fat: 12.1 g
• Cholesterol: 355.8 mg
• Sodium: 889.7 mg
• Total Carbohydrate: 75.2 g
• Total Sugars: 9.0 g
• Protein: 31.8 g