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    Salt & pepper calamari with lime aioli

    Salt & pepper calamari with lime aioli

    A freshly fried tender piece of calamari with a thin crispy coating is one of the most popular summer indulgences. With an added dollop of garlic-infused lime mayonnaise, this is a match made in heaven for the bright and crisp Groendruif semillon.

    Ingredients

    1/2 cup self-raising flour
    1 tablespoon corn flour
    1 teaspoon salt flakes (or 1/2 teaspoon table salt)
    1 teaspoon freshly ground black pepper
    500 g baby calamari tubes & tentacles, cleaned & rinsed canola oil, for frying
    lime wedges, for serving

    FOR THE LIME AIOLI
    2 egg yolks
    30 ml (2 tablespoons) lime juice (or 50/50% lemon and lime juice)
    10 ml (2 teaspoons) Dijon mustard
    1 clove garlic, finely grated
    a pinch of salt
    about 125 ml canola oil

    Method

    Make the aioli first: place the yolks, lime juice, mustard, garlic and salt in a tall cup. Using a stick blender, blend well. With the motor of the blender running, add the oil in a thin stream, continuing to blend until you have a thick, pale mayonnaise. Cover and set aside (or refrigerate if made ahead).
    For the calamari: Place the self raising flour, corn flour, salt & pepper in a wide bowl and stir to mix. Slice the calamari tubes into rounds of about 1cm thickness, then toss the rings and the tentacles in the seasoned flour (do it in 3-4 batches) until it is well coated.
    Heat the oil (about 4 cm deep) in a medium pot over medium- high heat. When the oil is hot enough (test a piece of calamari in the oil to see if it sizzles) but not smoking, carefully add the coated calamari in batches and fry until golden (about 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper. Serve hot, sprinkled with more salt & pepper, with the aioli and lime wedges.crusty bread to mop up the fragrant sauce.

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