Cherry Menlove’s Lime Calamari

Cherry Menlove’s Lime Calamari

Cherry Menlove’s Lime Calamari

July 16, 2013 | Eats | No Comments

Lime Calamari

 

Serves: 4

Grab your supplies…
Calamari:
100g self-raising flour
2 tbsp olive oil
½ tsp salt
2 tsp dried chilli flakes
150ml beer (I prefer Budweiser)
1l vegetable oil
500g calamari

Lime mayonnaise:
1 large egg yolk
Zest and juice of 2 limes
1 tsp mustard powder
Salt
Ground white pepper
275ml sunflower oil

Special equipment
Thermometer; frying spoon; stick blender

Get started…

In a large mixing bowl, combine the flour, olive oil, salt and chilli flakes. Pour in the beer and mix until the batter is the consistency of double cream. Add more beer, if it seems too thick. Leave the batter to chill for 15 minutes in the fridge.

Heat the vegetable oil in a large pan to 180°C; use the thermometer to test the temperature. You can double test the heat of the oil by dropping a teaspoon of batter into the pan. If it turns golden in colour after a few moments, it is ready.

Blot the calamari rings with kitchen roll to absorb any excess moisture.

Lightly dust the rings in flour. Coat the calamari evenly in the batter mixture. Then, using a frying spoon, lower 3 to 4 pieces carefully into the hot oil.

Fry for about 3 minutes or until golden, turning each piece once. Layer a plate with several sheets of kitchen roll and using the spoon remove the calamari from the oil and lay them on the plate for the paper to absorb any excess oil.

To make the mayonnaise, use a stick blender to mix together the egg yolk, 2 tablespoons of the lime juice and the mustard powder in a large jug.

Season with salt and pepper and blend on a high speed until all the ingredients are fully combined.

On a slow speed, drizzle the oil into the jug. Mix until the liquid begins to emulsify and thicken. Once the mayonnaise has thickened to the point where it makes soft peaks, add in the lime zest and rest of the lime juice to taste. Add more seasoning if necessary.

Handmade Home Made Peachy

Serve two rings stacked on a ceramic Chinese spoon and a drop of mayonnaise and a side of lime wedges.

 ♥ – ♥ – ♥

Handmade Home Made Peachy

This scrummy seafood recipe is from The Handmade Home by Cherry Menlove, published by Weidenfeld & Nicolson at £20 –Made Peachy readers can get this at a special price for a limited time only, find out more here!


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