Deep-Fried Calamari with Spicy Tomato Sauce and Aïoli

Name: Deep-Fried Calamari with Spicy Tomato Sauce and Aïoli
Yield: Portions: 12 Portions Size: 6 oz (175 g) Squid, 2 fl oz (60 ml) Each Sauce
Ingredients: hot red pepper sauce; parsley leaves; italian tomato sauce for pasta; salt; aïoli ii; aïoli i; lemon juice; cleaned squid; flour

Preparation info

Portions:
12

Difficulty
Complex

Appears in

Professional Cooking

By Wayne Gisslen

Published 2014

About

Ingredients

U.S.	Metric	Ingredients
4½ lb

Fish course
Pescatarian
Spicy

Method

Procedure

Slice the body sacs of the squid crosswise into rings. Leave the tentacle sections whole, or cut them in half if they are large.
Combine the squid with the lemon juice and marinate, refrigerated, 2–3 hours.
Mix the flour and salt.
Drain the squid and dry on clean towels. Immediately before cooking, toss the squid with the