Matt Moran

Serving size: Serves 6
Cuisine type: Modern Australian
Course: Finger food, Lunch, Main
Favourite flavours: Saucy, Seafood

Matt Moran's calamari with aioli

INGREDIENTS

1 kg calamari, cleaned and cut into ½ centimetre rings
plain flour
salt and pepper
lemon, cut into wedges

Aioli
2 egg yolks
2 teaspoons Dijon mustard
2 cloves garlic, crushed
10 ml white wine vinegar
salt and pepper
250 ml vegetable oil
½ lemon, juiced

METHOD

Pre heat the deep fryer to 180°C.

To prepare the aioli, whisk the egg yolks, mustard, garlic, white wine vinegar, salt and pepper until combined. Continue to whisk as you slowly pour in the vegetable oil in a steady stream. Keep whisking until all of the oil has been absorbed then whisk in the lemon juice. Season again with salt and pepper if required. Pass the aioli through a fine sieve to remove any chunks of garlic.

Toss the calamari through the plain flour and then season with salt and pepper. Shake off any excess flour and then carefully submerge the calamari in the hot oil. Cook the calamari for approximately 10 minutes or until golden brown then remove and drain on some paper towel. Season with salt and then serve with a wedge of lemon and the aioli.