John Myers
Ingredients for 3 servings:
- 3 squid tube(s)
- 1 pinch of salt
- 1 pinch(s) of pepper
- 1 lemon(s), juice
- n. B. Flour
- 1 tbsp olive oil or rapeseed oil
- 1 egg yolk, room temperature
- 1 tbsp lemon juice, or more
- e.g. salt and pepper
- 1 tsp, levelled sugar
- ⅛ liter olive oil
- 4 garlic cloves
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 49 minutes
simple and foolproof aioli
First, prepare the aioli. To do this, combine 1 egg yolk (room temperature is important!), 1 tablespoon of lemon juice, salt, pepper, and 1 level teaspoon of sugar in a bowl with a whisk until thickened. This may take a while. Add 1/8 cup of olive oil in portions, continuing to whisk. Crush the 4 garlic cloves and fold in. Season again with salt, pepper, and lemon juice. Wash the squid tubes and cut into 1 cm rings. Pat dry thoroughly. Place on a baking sheet and season with salt, pepper, and lemon juice. Fill a freezer bag or similar with flour and coat the squid rings. Fry the rings in hot olive oil or rapeseed oil (I prefer olive oil) over relatively high heat for 2 minutes on each side. Important: Do not fry for longer, otherwise the squid rings will become too tough. Decoration suggestion: Garnish with lemon wedges and flat-leaf parsley.
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