Fried Squid Rings with Aioli

Ingredients

• 2 egg yolks
• 1 tsp mustard seeds
• 3 peppercorns
• 2 tbsp lemon juice
• 250 ml olive oil
• 4 cloves garlic
• Salt
• 600 g squid rings
• 200 g Flour
• 0.25 l dry white wine
• 2 tbsp olive oil
• 2 egg yolks
• Salt
• 2 egg whites
• flour (for dusting)
• fat (for frying)

Instructions

1. 1.

   For the dip, place the egg yolks in a bowl. Crush the peppercorns and mustard seeds with a mortar, add them to the bowl. Whisk with an electric hand mixer until creamy, adding the lemon juice. Slowly drizzle in the olive oil while continuously whisking; once the first oil is well incorporated, pour the remaining oil in a thin stream and keep whisking vigorously until a creamy mayonnaise forms. Peel the garlic cloves and blend 1–2 tbsp of oil with them in a blender until smooth, then add to the mayonnaise while continuing to whisk. Wash and pat dry the squid rings. Whisk the flour with white wine, olive oil, a pinch of salt, and the egg yolks until smooth; let rest for about 10 minutes. Meanwhile beat the egg whites stiffly and fold them into the batter.

2. 2.

   Dust the squid rings lightly with flour, coat them in the batter, shake off excess, and fry in hot oil for 2–3 minutes per side until golden brown. Drain on paper towels and serve with the aioli dip.