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Fried calamari with fennel salt and black aioli

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Fried calamari with fennel salt and black aioli makes a dramatic splash.
Fried calamari with fennel salt and black aioli makes a dramatic splash.Marcel Aucar

Squid ink adds its own distinct savoury, briny flavour, as well as quite a bit of visual drama, to this spicy aioli. You could just use rocket for the salad, but a mix of leaves with peppery and bitter notes adds a nice dimension to the dish.

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Ingredients

  • 2 tbsp salt flakes

  • 1 tsp fennel seeds

  • 1.5kg small-medium calamari, cleaned, wings left on

  • 150g plain flour

  • 150g fine semolina

  • oil for deep frying

  • a selection of mixed leaves or rocket, to serve

  • 4 lemons, cheeks sliced off, to serve

For black aioli

  • 3 tsp Dijon mustard

  • 1 clove garlic, finely grated

  • 1/2 tsp sweet smoked paprika

  • 4 (4g each) sachets squid ink

  • 2 large egg yolks

  • 150ml rice bran oil or other neutral oil

  • 150ml extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 lemon, juiced

  • green Tabasco sauce

Method

  1. 1. For the aioli, put the Dijon, garlic, paprika, squid ink and egg yolks in a food processor or blender and process until combined. Slowly add half the oil while processing. Add the vinegar, half the lemon juice and the remaining oil until you have a thick emulsion. Adjust to taste with the remaining lemon juice. Add a good shake of Tabasco, check the seasoning, and if too thick, mix in a little water.

    2. For the fennel salt, finely grind the salt and fennel seeds in a mortar.

    3. Slice the calamari hoods into wide tubes. Cut the tentacles in half at the base and trim to manageable lengths.

    4. Heat six to seven centimetres of oil in a large pot to 180C (or use a deep fryer).

    5. Mix the flour and semolina together, dredge the calamari and shake off excess - only do this immediately before frying.

    6. Fry the calamari for about 2 1/2 minutes or until golden and just cooked. Do this in a couple of batches to maintain the oil temperature.

    7. Drain briefly on paper towel. Serve immediately on a bed of bitter leaves with a good sprinkling of fennel salt, a dollop of black aioli and a lemon cheek.

    Drink: Vermentino

     

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