Name: Crumbed calamari with garlic mayonnaise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 600 gram medium calamari (squid) hoods cleaned; 3/4 cup gluten-free plain flour; 2 eggs; 1 tablespoon water; 3 cup soft fresh gluten-free breadcrumbs; light olive oil, to deep-fry; 1 egg yolk; 1 tablespoon lemon juice; 1 teaspoon gluten-free dijon mustard; 2 clove garlic, crushed; 2/3 cup light olive oil; lemon wedges, to serve

Ingredients

600 gram medium calamari (squid) hoods cleaned

3/4 cup gluten-free plain flour

2 eggs

1 tablespoon water

3 cup soft fresh gluten-free breadcrumbs

light olive oil, to deep-fry

1 egg yolk

1 tablespoon lemon juice

1 teaspoon gluten-free dijon mustard

2 clove garlic, crushed

2/3 cup light olive oil

lemon wedges, to serve

Method

1.Pat calamari dry with paper towels. Cut into 1cm-wide rings. Place flour in a bowl; season with salt. In a separate bowl, whisk eggs with water. Place breadcrumbs on a large plate. Toss calamari rings in flour; shake off excess. Dip in egg, then in breadcrumbs to coat lightly. Place on a baking tray.

2.Preheat oven to 120°C/100°C fan-forced. Heat oil in a medium, heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep fry calamari, in batches, for 2-3 minutes or until golden brown and cooked. Using a slotted spoon, transfer each cooked batch to a baking tray. Place in oven to keep warm while cooking remaining calamari.

3.GARLIC MAYONNAISE: Process egg yolk, juice, mustard and garlic until pale. With the motor running, add oil until thick. Season with salt. Serve calamari with mayonnaise and lemon wedges.

You’ll need to process 6 slices of day-old gluten-free bread to make crumbs. You can use 2 cups of all-purpose rice crumbs instead of breadcrumbs.
Note

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