Fried Calamari Salad With Caperberries And Lemon Ai

Name: Fried Calamari Salad With Caperberries And Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CALAMARI:; 1 quart Oil, For Frying; 1-1/2 pound Calamari, Tubes And Tentacles; 1/3 cups Cornstarch; 1/3 cups Flour; 1/3 cups Cornmeal; 1 teaspoon Garlic Powder; 1/2 teaspoons Cayenne Pepper; 1-1/2 teaspoon Salt; 1/2 teaspoons Pepper; _____; FOR THE AIOLI:; 1 clove Garlic; 3 whole Egg Yolks; 2 dashes Cayenne Pepper; 3/4 cups Oil; 1 whole Lemon, Zest And Juice; Salt And Pepper; _____; FOR THE SALAD:; 2 bunches Watercress; 1 bunch Basil; 1 pint Cherry Tomatoes; 1/2 whole Red Onion, Sliced; 7 ounces, weight Jar Of Caperberries, Drained

Servings: persons

FOR THE CALAMARI:
1 quart Oil, For Frying
1-1/2 pound Calamari, Tubes And Tentacles
1/3 cups Cornstarch
1/3 cups Flour
1/3 cups Cornmeal
1 teaspoon Garlic Powder
1/2 teaspoons Cayenne Pepper
1-1/2 teaspoon Salt
1/2 teaspoons Pepper
_____
FOR THE AIOLI:
1 clove Garlic
3 whole Egg Yolks
2 dashes Cayenne Pepper
3/4 cups Oil
1 whole Lemon, Zest And Juice
Salt And Pepper
_____
FOR THE SALAD:
2 bunches Watercress
1 bunch Basil
1 pint Cherry Tomatoes
1/2 whole Red Onion, Sliced
7 ounces, weight Jar Of Caperberries, Drained

1
Heat a large pot with 1 to 2 quarts of oil to 375 degrees F.
2
Slice the calamari tubes into 1/2 inch rings, and trim the tentacles if needed. Mix the cornstarch, flour, cornmeal, garlic powder, cayenne, salt and pepper in a pan. Pat the calamari rings dry, then dredge them in the flour mixture.
3
Shake off the excess flour then, working in batches, gently place the calamari down in the oil, Stir so the calamari will separate. Cook for 30 seconds to 2 minutes, until the breading is light golden brown. Remove with a skimmer and place on a paper towel-lined plate. Repeat with the rest. Keep warm in a 200u00b0F oven if not eating immediately.
4
For the aioli, place the garlic, egg yolks and cayenne in the food processor. Puree until lighter in color and texture, 1-2 minutes. Then slowly add in the oil until the aioli thickens. Blend in the lemon zest, and half the juice. Taste, then season with salt, pepper, and more lemon juice if needed. Set aside.
5
Tear the watercress off the stems and the basil leaves into large pieces. Arrange on plates. Top with halved cherry tomatoes, red onions and caperberries. Place a portion of calamari on the top and serve with aioli!

861

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CALAMARI:, 1 quart Oil, For Frying, 1-1/2 pound Calamari, Tubes And Tentacles, 1/3 cups Cornstarch, and more.

Yes, Fried Calamari Salad With Caperberries And Lemon Aioli falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Calamari Salad With Caperberries And Lemon Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions