Calimare Fritti with Lemon Aioli

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Ingredients:

Aioli

2 cloves garlic, grated on microplane

1/4 teaspoon fresh black pepper

1/4 teaspoon fine sea salt

1 lemon, juiced (3 Tbs)

1 egg yolk

1 teaspoon Dijon mustard

1/4 cup vegetable oil & 1/4 cup olive oil
2 tablespoons basil, chopped

Calimare

2 pounds squid

3 quarts vegetable oil

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon sea salt

1 large egg

1/2 cup vodka

1/2 cup seltzer water

Preparation:

Prepare aioli by whisking everything except oil.  While whisking, slowly add oils.  Taste and season.  Let rest at least an hour for flavors to blend.

Adjust oven rack to middle position and heat oven to 200 degrees.  In large, heavy Dutch oven fitted with clip-on thermometer, heat oil over high heat to 385 degrees.

Clean and cut calamari.  Pat dry and set aside.

Whisk flour, cornstarch and salt in a bowl and set aside.

Whisk together egg and vodka in second large bowl.  When oil reaches 385 degrees, whisk water into egg mixture pour wet ingredients into bowl with dry ingredients and whisk gently until just combined (it is OK if small lumps remain).  Submerge half of calamari in batter.  Using tongs, remove from batter 1 piece at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). 

Fry, stirring with a skimmer to prevent sticking, until light brown, 2 to 3 minutes.  Transfer to paper towel-lined plate and sprinkle with salt.  Once paper towels absorb excess oil, place on wire rack set in rimmed baking sheet and place in oven.   Serve with aioli or warm garlic butter.

History:

Recipe comes from Chef Tech Cooking School in Long Beach California.