Salt And Pepper Calamari

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 lb calamari rings
• 2/3 cup all-purpose flour, seasoned with salt and pepper
• 1/4 cup milk
• 1 large egg
• 4 cups fresh white or wholewheat breadcrumbs
• 2 tsp sea salt
• 1 tsp lemon pepper
• 1/2 tsp cracked black pepper
• None None Oil, for deep-frying
• None None Lemon wedges, to serve

1. Make the Aioli: In a small bowl, combine mayonnaise and garlic. Chill until ready to serve
2. Dust calamari lightly in flour, shaking off excess. Then, dip into combined milk and egg.
3. On a plate, combine breadcrumbs with salt, lemon pepper and black pepper. Coat calamari, making sure to press them on firmly. Transfer to a plate and chill for at least 20 minutes.
4. Half fill a large saucepan or deep-fryer with oil. Heat on medium, until a piece of bread sizzles immediately when it is added.
5. Drop calamari rings into the oil in batches, deep-frying for 2-3 minutes, until golden and cooked through. Drain on paper towel. Keep warm.
6. Serve calamari with aioli and lemon wedges.

mayonnaise, garlic, calamari rings, allpurpose flour, milk, egg, fresh white, salt, lemon pepper, black pepper, oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/28047 (may not work)