Crispy Calamari with pesto mayonnaise

Name: Crispy Calamari with pesto mayonnaise
Cuisine: Italian
Ingredients: Upland cress tossed with a little lemon juice and extra-virgin olive oil, for serving (optional); 1 teaspoon pimentón (smoked Spanish paprika) or Aleppo pepper; 1 teaspoon pimentón (smoked Spanish paprika) or Aleppo pepper; Upland cress tossed with a little lemon juice and extra-virgin olive oil, for serving (optional); Upland cress tossed with a little lemon juice and extra-virgin olive oil, for serving (optional); ½ cup (80 g) canned chickpeas, drained and rinsed; 1 small lemon, cut into thin rounds and seeded; 1 tablespoon kosher salt; 1 teaspoon pimentón (smoked Spanish paprika) or Aleppo pepper; ⅔ cup (165 ml) basil pesto, homemade or store-bought; ⅔ cup (165 ml) basil pesto, homemade or store-bought; ⅔ cup (165 ml) basil pesto, homemade or store-bought; Fresh lemon juice and hot sauce, to taste; Fine sea salt and freshly ground pepper; 1 cup (240 ml) mayonnaise; Fresh lemon juice and hot sauce, to taste; Peanut or vegetable oil, for frying; ⅓ cup (40 g) Wondra flour; Fine sea salt and freshly ground pepper; Peanut or vegetable oil, for frying; 2 cups (480 ml) milk; 1 pound (455 g) cleaned calamari, tubes cut into ¼-inch (6-mm) rings and tentacles halved; ⅓ cup (45 g) cornstarch; ⅓ cup (30 g) chickpea flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Frying is one of the best ways to cook tender squid and is the method often used in restaurants. This Italian treatment adds fried chickpeas and lemon slices to the mix for more texture and a bright citrus note. A lovely pesto mayonnaise is the perfect choice for dipping.

Ingredients

Pesto Mayonnaise

⅔ cup (165 ml) basil pesto, homemade or store-bought

Americas
Europe
United States
Italy
Starter
Fish course
Pescatarian
California

Method

To make the mayonnaise, in a small bowl, combine the pesto and mayonnaise. Season with a few drops of lemon juice and hot sauce and stir to blend. Taste and adjust the seasoning with salt and pepper.

To make the calamari, in a large Dutch oven, heat 2 inches (5