- 1 head of garlic, whole, plus 2 large cloves garlic, finely grated
- ¼ cup mayonnaise
- Canola oil for frying
- 1 pound calamari tubes, sliced in ½- to ¾-inch rings
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¾ teaspoon fine sea salt
- 2 tablespoons finely chopped flat-leaf parsley
- ¼ lemon, zested
Preheat the oven to 350°F. Cut the top quarter horizontally off the head of garlic, and wrap the remainder in foil. Roast for 1 hour, and allow to cool. Remove foil, and squeeze out roasted garlic cloves. Mash together with mayonnaise, and set aside.
In a cast iron skillet with high sides, heat 1 to 2 inches oil to 375 to 380°F. Meanwhile, in a large Ziploc bag, shake the calamari rings with the flour, cornstarch, and salt to coat. Shake off extra flour, and then fry in 3 batches until crisp and just turning golden, about 3 minutes. Drain very quickly on paper towel, then toss hot calamari with grated garlic, parsley, and lemon zest in a large bowl. Cut the zest lemon, and serve along with the calamari and roasted garlic mayonnaise.
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