Put oil in a large deep pot, about 4 cm high. Turn on the heat and let the oil reach a temperature of 375 F (190 C).
Slice the calamari into rings. Mix the flour, salt, and pepper (to taste) in a deep bowl. In another deep dish, place the 2 beaten eggs. On a baking sheet lined with aluminum foil, mix the breadcrumbs with the ground almonds.
To bread the calamari, first dip them in the flour, then in the egg, and finally in the almond and breadcrumb mixture. Arrange the calamari on a baking sheet and refrigerate for 30 minutes.
Meanwhile, prepare the Gribiche sauce. In a food processor, blend the egg yolks with the mustard powder, salt, and lemon juice. Once everything is mixed, add the olive oil while the machine is running until incorporated. Add the capers and fresh herbs. Adjust the salt and pepper and refrigerate.
To cook the calamari, place them in the boiling oil (in two batches) and cook for 2 minutes until golden brown. Place the fried calamari on paper towels to drain excess oil.
Serve the calamari with Gribiche sauce and lemon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?