We just got back from Corey’s brothers wedding up the Sunshine Coast. I LOVE weddings and I can’t help, but think of ours each time I go to one. The love, happiness and excitement that accompanies weddings is infectious. I managed to get a few photos in ( which I’ll show you in another post). Marley was a dream baby on the day. She slept through the ceremony ( even in her itchy tule dress- the cuteness!!) and then she was awake for just enough time to get loads of cuddles and kisses from everyone before going off to sleep in her pram. She even had a dance with her daddy on the d- floor (asleep in the pram).
I may have got a little carried away with the polaroid camera at one stage – instructing all the boys to make a human pyramid and they may or may not have fallen and knocked a huge hole in wall on the way down. OOPS.
So I woke up today thinking it was Monday because we’ve been celebrating all week ( mid week weddings are the best) , but yeah its Friday so I thought I’d share a perfect weekend food recipe with you for Gluten Free Fried Calamari with Garlic Ailoi. Seriously its not as daunting as you might think to make soft, but crunchy fried calamari.
- 700g cleaned baby calamari tubes with tentacles
- 1 cup milk
- 1 cup all purpose gluten free flour
- 1 heaped TBLS corn starch
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 liter vegetable oil for deep frying
- ½ cup mayonnaise
- zest of 1 lemon
- 2 tbls lemon juice
- 1 clove garlic, minced
- corse salt and black pepper to taste
- Place the calamari in a bowl and pour the milk over. Allow to sit for 30 minutes. ( The milk tenderizes the calamari)
- While the calamari is tenderizing place the mayonnaise, lemon zest, lemon juice and garlic in a bowl and stir until combined. Season with salt and pepper then set aside.
- After 30 minutes, drain the milk and pat the calamari dry with paper towel, before slicing each tube into 1cm thick rings.
- Heat the oil on the stove top in a thick based cast iron pot until hot.
- Combine the flour, cornstarch, cayenne pepper and salt, then coat the calamari rings in the flour mixture.
- Test the oil by dropping one calamari tube in. It should start bubbling in the oil right away if the oil is hot enough.
- Fry the clamor in batches for 2 minutes at a time.
- Drain each batch on paper towel and serve immediately with the lemon aioli.