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To prepare the lemon sauce:
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Put a small pot of water on to boil.
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Peel the lemons with a vegetable peeler.
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If theres any excess white stuff inside the peel, scrape it off with a paring knife and discard it.
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Reserve the outer peel.
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Juice the lemons; you should have about 1/3 cup of lemon juice.
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Reserve the juice.
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When the water has boiled, add the lemon peel and cook until the pieces of peel are soft: about 7 minutes.
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Drain the peels and rinse them under cold water to cool.
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Combine the lemon peel, sugar, cayenne or Tabasco, egg yolk, salt, and 2 tablespoons of water in the blender.
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Puree to combine the ingredients thoroughly, then add the olive and corn oils slowly, one at a time, as you continue to blend.
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When its done, the sauce should be yellow-white and frothy, and it should taste like really good lemonade with a tiny kick.
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13
To prepare the calamari:
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Heat the corn oil or grape seed oil over high heat in a large pot on the stove.
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Rinse the calamari well under cold water in a colander.
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Separate the heads (the purple parts with the arms) and the bodies (the white bits).
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Keep the heads whole.
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Slice the calamari bodies into 1/2-inch wide rounds.
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Place the calamari pieces in a bowl and pour the club soda over them.
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Combine the flour, salt, pepper, and paprika or cayenne in a large metal bowl.
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Drain the calamari in a fine sieve and dump them into the flour mixture.
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Mix well to coat every piece.
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When the oil reaches about 375 (that is, when you put a piece of calamari in and it crackles), put the calamari in to fry in 3 or 4 batches, so theyre not crowded.
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Fry each batch for about 2 minutes, until the pieces are really crispy (but dont fryem till theyre brown like they do it at your favorite beer barthe pieces should retain their color).
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25
Remove the calamari with a spider, place them on a paper-towel-lined plate, and immediately sprinkle them with salt, so the salt adheres to the oil on the calamari.
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26
To prepare the salad and finish the dish:
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In a mixing bowl, combine the fennel, arugula, cherry tomatoes, and Peppadew peppers with their juice.
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Add the olive oil, lemon juice, and salt and pepper to taste.
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Mix well.
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Divide the salad mixture onto 6 plates.
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Top with calamari and drizzle with the lemon sauce.
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Serve immediately.
