The Beer Lover's Table by Claire Bullen

Author:Claire Bullen [Bullen, Claire]
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2019-02-19T22:00:00+00:00

FRIED SQUID WITH LEMON AIOLI

During a recent trip to Sicily, I ate fried squid at a seaside market that was so good it stopped me in my tracks. So often calamari comes to the table soggy or rubbery; I couldn’t believe I’d never had the good stuff before. Luckily, you don’t have to book a trip to a Mediterranean idyll for a calamari fix—with just a few quick tricks, you can make Sicilian-grade fried squid at home. Marinating the squid in milk before frying it may sound strange, but it’s a clever way of tenderizing it. Use a lemony aioli as a dipping sauce, and fry up some capers alongside for a zing of briney acidity.

1lb (450g) small squid, cleaned and separated into bodies and tentacles

1 cup (250ml) whole milk

½ cup (25g) panko breadcrumbs

Heaping ½ cup (75g) all-purpose (plain) flour

½ tsp fine sea salt

1 tsp freshly ground black pepper

2 cups (500ml) vegetable oil

2 tbsps brined capers, rinsed and patted dry

Flaky sea salt (such as Maldon)

FOR THE LEMON AIOLI

2 garlic cloves, finely chopped

¾ tsp fine sea salt

1 egg yolk

¾ tsp Dijon mustard

6 tbsps (90ml) olive or vegetable oil

⅔ cup (150ml) extra virgin olive oil, divided

Juice and zest of 1 lemon, plus extra wedges to serve (optional)

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