Crumbed Calamari With Garlic Mayonnaise

• 1 1/4 lb calamari, cleaned, cut into 1/3 inch rings
• 1 cup gluten-free all-purpose flour, seasoned
• 2 None large eggs, whisked with 1 tbsp water
• 2 3/4 cups fresh gluten-free breadcrumbs
• None None olive oil, to deep-fry
• 1 None egg yolk
• 1 tbsp lemon juice
• 1 tsp gluten-free Dijon mustard
• 2 cloves garlic, minced
• 2/3 cup olive oil
• None None lemon wedges, to serve
• None None lemon wedges, to serve

1. Toss calamari rings in flour, shaking off excess. Dip in egg then in breadcrumbs to coat lightly. Place on a baking tray.
2. Preheat oven to 250u0b0F. Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Working in batches, deep fry calamari for 2-3 mins, or until golden brown and cooked to your liking. Using a slotted spoon, transfer to a baking tray lined with parchment paper. Place in oven to keep warm while cooking remaining calamari.
3. To make the mayonnaise, process egg yolk, lemon juice, mustard and garlic until pale. With the motor running, add oil until thick. Season. Serve calamari with mayonnaise and lemon wedges.

calamari, flour, eggs, fresh glutenfree, olive oil, egg yolk, lemon juice, mustard, garlic, olive oil, lemon wedges, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/34004 (may not work)