Simple and sensational when served hot from the pan.

Ingredients

• 500 grams squid tubes
• salt
• ½ cup flour
• ¼ cup fine or coarse cornmeal
• olive oil for pan frying

Lemon Aioli

• 1-2 cloves garlic, peeled
• pinch salt
• 2 egg yolks
• 1 cup olive oil
• 1 tblsp fresh lemon juice
• 1 tblsp freshly chopped parsley

Method

1. Wash the squid tubes well and remove the cartilage on the inside if not already done. Cut the squid into 0.5cm slices.
2. Sprinkle the squid rings with a little salt, combine the flour and cornmeal and toss the squid in the mix to lightly coat.
3. Heat sufficient olive oil in the frying pan to a depth of 2cm and when hot, shallow fry the squid very quickly 1-2 minutes only until just coloured and cooked.
4. Drain on absorbent paper and sprinkle with salt and freshly ground black pepper.
5. Serve the squid rings pile on a plate with Lemon Aioli, crusty bread and olive oil.

Lemon Aioli

1. Crush the garlic with salt to make a smooth paste. Place in a food processor with lemon rind and egg yolks.
2. With the motor running, gradually pour the olive oil down the feed tube to make a smooth mayonnaise. Season with salt, pepper and lemon juice and parsley.

Cooks Tips

- We used coarse cornmeal for a crunchier texture. - You can use extra virgin or pure olive oil to make this mayonnaise.