Crispy Calamari and Sweet Potato Fries with Garlic Aioli
Indulge in crispy calamari with a punchy mustard and garlic coating, paired with fluffy-on-the-inside, crispy-on-the-outside sweet potato fries. The creamy garlic aioli ties everything together for an irresistible dipping experience. Inspired by coastal flavours with a modern twist, this recipe is perfect for casual gatherings or a comfort meal at home.
Equipment
- Mixing bowls
- Immersion blender
Ingredients
For the Calamari:
- 400 g calamari rings
- 1 lemon sliced for lemon water
- Water enough to cover the calamari
Dry Ingredients:
- 150 g flour
- 3 tbsp crushed mustard seeds
- 1 tbsp onion powder
- 2 tbsp garlic granules
- Salt to taste
Wet Ingredients:
- 100 g Greek yoghurt
- Lemon peel finely grated
For Frying:
- Oil vegetable or sunflower oil, for deep frying
For the Sweet Potato Chips:
- 2 sweet potatoes cut into thin batons
- 40 g cornflour
- 15 g onion granules
- 15 g dried thyme
- Salt to taste
For the Garlic Aioli:
- 3 egg yolks
- 2 garlic cloves grated
- 150 ml olive oil
- Juice from 1/2 lemon
- Salt to taste
Instructions
Prepare the Calamari:
- Soak in Lemon Water:
- Place calamari rings in a bowl and cover them with water. Add lemon slices and let them soak for about 15 minutes.
Prepare Dry Mix:
- Combine flour, crushed mustard seeds, onion powder, garlic granules, and salt in a bowl.
Prepare Wet Mix:
- Mix Greek yoghurt with finely grated lemon peel.
Coat the Calamari:
- Drain the calamari and pat dry.
- Dredge in the flour mixture → Dip in the yoghurt mixture → Coat again in the flour mixture.
Fry the Calamari:
- Heat oil to 180°C (350°F). Fry calamari in batches until golden brown, about 2-3 minutes per batch.
- Drain on paper towels and serve hot with lemon wedges.
Sweet Potato Chips:
- Soak the cut sweet potatoes in cold water for at least 30 minutes.
- Drain and pat dry. Toss in a mixture of cornflour, onion granules, dried thyme, and salt.
- Bake until crispy, and don't forget to flip halfway through.
- Remove from baking tray and serve hot with garlic aioli.
Garlic Aioli:
- Combine egg yolks, salt, and lemon juice. Whisk until slightly thickened.
- Stir in grated garlic.
- Slowly add olive oil while blending with an immersion blender until thick and creamy.
- Season with more salt or lemon juice to taste.
Notes
Tender Calamari Tip: Soaking in lemon water tenderises the calamari while adding a subtle citrus note.
Crispy Sweet Potatoes: Soaking them in cold water removes excess starch, ensuring a fluffy interior and crispy exterior.
Fusion Twist: The mustard seeds and thyme add a modern twist to traditional fried calamari.