GREMOLATA-CRUMBED CALAMARI & ANCHOVY TARTARE

Martin Bosley / Illustration Kohl Tyler-Dunshea

	FOR THE GREMOLATA-CRUMBED CALAMARI
	2 cloves garlic, finely chopped
	zest of 2 lemons
	20g flat-leafed parsley, chopped
	500g fine breadcrumbs
	1kg calamari tubes (Rex uses the thicker U10 size squid tubes. Defrost then leave to dry out in the fridge overnight)
	2 tablespoons canola oil
	vegetable oil, for frying
	FOR THE ANCHOVY TARTARE
	2 egg yolks
	½ teaspoon Dijon mustard
	1 teaspoon lemon juice
	1 teaspoon white wine vinegar
	325ml canola oil
	1 free-range egg, hard-boiled, yolk only
	2 anchovies, finely chopped
	50g cornichons, chopped
	30g capers, rinsed and chopped
	15g chopped flat-leaf parsley
	15g chives, finely chopped
	30g shallots, peeled and finely chopped

1.	FOR THE GREMOLATA-CRUMBED CALAMARI
2.	To make the gremolata crumb, mix together the garlic, lemon zest and parsley in a bowl.
3.	Add the breadcrumbs and mix thoroughly.
4.	Split the squid tubes, open them out flat and score in a criss-cross pattern at 5mm intervals, halfway through the flesh. Cut them into pieces approximately 3 x 6cm.
5.	Put in a bowl and toss with the canola oil.
6.	Add the gremolata crumb mixture, and toss together, making sure the squid is thoroughly coated.
7.	Half fill a large pan or wok with vegetable oil, or use a deep fat fryer, and heat it to 180℃, or until a small piece of bread browns in 15 seconds.
8.	Fry the squid – in batches if necessary – until pale golden, stirring once to make sure they don’t stick to the bottom.
9.	Use a slotted spoon to lift the squid onto a paper towel.
10.	Season with salt and serve with the anchovy tartare.
11.	FOR THE ANCHOVY TARTARE
12.	To make the mayonnaise, put the egg yolks in a bowl, add the mustard, lemon juice and white wine vinegar.
13.	Slowly beat in the oil with a whisk, adding the oil drop by drop at first, then, as the mixture thickens, pouring in a thin trickle.
14.	When the dressing is thick, season lightly with a touch of salt and pepper.
15.	Add the hard-boiled egg yolk, anchovies, cornichons, capers, parsley, chives and shallots.
16.	Stir these thoroughly into the mayonnaise, adding more anchovies if you prefer a stronger flavour.
17.	Serve with the calamari.