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Put oil in a large, deep pot, about 4 cm high. Turn on the fire and let the oil reach a temperature of 375 F (190 C)
Slice the calamari on wheels. Mix the flour, salt and pepper (to taste) in a deep bowl. In another deep dish, put the 2 beaten eggs. In a baking sheet with aluminum foil, mix the ground bread with the ground almonds.
To batter the squid, pass first through the flour, then through the egg and finally through the mixture of almonds and bread crumbs. Arrange the squid in a tray and reserve in the refrigerator for 30 minutes.
Meanwhile, prepare the gribiche sauce. In a food processor mix egg yolks with powdered mustard, salt and lemon juice. When everything is mixed, add the olive oil with the machine in motion until it is incorporated. Add the capers and the fine herbs. Adjust the salt and pepper and leave refrigerated.
To cook the calamres, put in the boiling oil (in two parts) and cook for 2 minutes until golden brown. Put the squid already fried on some paper towels to drain the fat.
Serve the calamari with the gribiche sauce and lemon.
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* Percentage of daily values based on a 2,000-calorie diet.
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Pkaos Vivas
25/01/2015 16:32:33
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