FRIED CALAMARI WITH AIOLI
Homemade crispy calamari is quick, easy and definitely worth the effort.
24 ritz crackers
¾ cup plain flour
1 ½ tsp salt
1 tsp sugar
½ kilo small squid, cleaned
Approximately 5 cups vegetable oil for deep frying
Lemon wedges: accompaniment
Pulse crackers in a food processor with flour, salt and sugar until finely ground, transfer to a bowl. Cut flaps from squid sacs if attached. Cut sacs into ¼ inch thick rings.
Using paper towel, pat dry the squid and season with salt and pepper. Toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning regularly until golden and crisp, about 1 minute for each. Using a slotted spoon, transfer to paper towels to drain. Serve the squid (calamari) with aioli and lemon wedges.