Stokehouse: Crumbed calamari with lemon and saffron aïoli


You'll need

400 gm cleaned calamari (about 550gm uncleaned), cut into bite-sized pieces 10 egg yolks 3 garlic cloves, crushed 1 tbsp finely chopped flat-leaf parsley For deep-frying: vegetable oil 150 gm panko (see note) 100 gm coarse fresh sourdough breadcrumbs To serve: lemon cheeks   Saffron aïoli 2 egg yolks 2 roasted garlic cloves (see note above) 1 tsp lemon juice ½ tsp Dijon mustard Pinch of saffron threads 160 ml (⅔ cup) olive oil

Method

  • 01
  • Combine calamari, yolks, garlic and parsley in a non-reactive container and refrigerate to marinate (24 hours).
  • 02
  • For saffron aïoli, whisk yolks, roasted garlic, lemon juice, mustard and saffron in a bowl to combine. Whisking continuously, add oil, starting a drop at a time to prevent splitting, then gradually in a thin, steady stream, until incorporated. Season to taste and set aside.
  • 03
  • Heat oil in a deep-fryer to 175C. Combine panko and sourdough crumbs in a bowl and season to taste. Remove calamari from marinade, dip in crumbs, turning to coat, then deep-fry in batches, turning occasionally, until golden (30 seconds; be careful as hot oil will spit). Season to taste and serve hot with saffron aïoli and lemon cheeks.

Note Panko, or Japanese breadcrumbs, are available from Japanese grocers; if they're unavailable, substitute dried breadcrumbs.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Crawford River Young Vines Riesling.

Featured in

Feb 2012

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