Ingredients

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

Instructions

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.

Martin Bosley / Illustration Kohl Tyler-Dunshea

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