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Crisp whitebait & calamari with quince aioli Recipes
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Recipe Name : Crisp whitebait & calamari with quince aioli
Country : United States
Rating :
Category : Home > Seafood > Calamari
Chef : Rodney Dunn
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Vegetable oil, to deep-fry
300g (2 cups) plain flour
300g whitebait
1kg cleaned squid hoods, cut into
1cm-thick rings

Quince aioli :

3 garlic cloves
2 egg yolks
1 tbs fresh lemon juice
1 tsp Dijon mustard
500ml (2 cups) olive oil
1 1/2 tbs bought quince paste (Maggie Beer brand)
Salt & freshly ground black pepper

To make quince aioli, place garlic, egg yolks, lemon juice and mustard in the bowl of a food processor and process until pale and creamy. With the motor running, gradually add oil in a thin steady stream. Add quince paste and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.

Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Place flour in a bowl. Add one-third of the whitebait and calamari, and toss to evenly coat. Shake off any excess flour. Deep-fry for 30 seconds or until golden brown and tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining flour, whitebait and calamari, reheating oil between batches.

Place on a serving platter and serve immediately with aioli.