Crispy Calamari Salad with Arugula, Fennel, and Lemon Sauce

• 4 medium-sized lemons
• 1 tablespoon sugar
• 1/4 teaspoon cayenne pepper or Tabasco
• 1 egg yolk
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1/2 cup corn oil
• 6 cups corn oil or grape seed oil
• 1 1/2 pounds calamari (cleaned by your fishmonger)
• 10 ounces club soda
• 2 cups all-purpose flour
• 2 teaspoons salt, plus a pinch for sprinkling at the end
• 1/2 teaspoon coarse-ground black pepper
• 1/4 teaspoon cayenne pepper or paprika
• 1 fennel bulb, thinly sliced
• 1 head arugula, washed and with stems removed
• 10 fresh, ripe cherry tomatoes, halved
• 1 cup Peppadew peppers (or peperoncini), quartered, plus 2 tablespoons juice
• 2 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• Salt and coarse-ground black pepper to taste

1. To prepare the lemon sauce:
2. Put a small pot of water on to boil.
3. Peel the lemons with a vegetable peeler.
4. If theres any excess white stuff inside the peel, scrape it off with a paring knife and discard it.
5. Reserve the outer peel.
6. Juice the lemons; you should have about 1/3 cup of lemon juice.
7. Reserve the juice.
8. When the water has boiled, add the lemon peel and cook until the pieces of peel are soft: about 7 minutes.
9. Drain the peels and rinse them under cold water to cool.
10. Combine the lemon peel, sugar, cayenne or Tabasco, egg yolk, salt, and 2 tablespoons of water in the blender.
11. Puree to combine the ingredients thoroughly, then add the olive and corn oils slowly, one at a time, as you continue to blend.
12. When its done, the sauce should be yellow-white and frothy, and it should taste like really good lemonade with a tiny kick.
13. To prepare the calamari:
14. Heat the corn oil or grape seed oil over high heat in a large pot on the stove.
15. Rinse the calamari well under cold water in a colander.
16. Separate the heads (the purple parts with the arms) and the bodies (the white bits).
17. Keep the heads whole.
18. Slice the calamari bodies into 1/2-inch wide rounds.
19. Place the calamari pieces in a bowl and pour the club soda over them.
20. Combine the flour, salt, pepper, and paprika or cayenne in a large metal bowl.
21. Drain the calamari in a fine sieve and dump them into the flour mixture.
22. Mix well to coat every piece.
23. When the oil reaches about 375 (that is, when you put a piece of calamari in and it crackles), put the calamari in to fry in 3 or 4 batches, so theyre not crowded.
24. Fry each batch for about 2 minutes, until the pieces are really crispy (but dont fryem till theyre brown like they do it at your favorite beer barthe pieces should retain their color).
25. Remove the calamari with a spider, place them on a paper-towel-lined plate, and immediately sprinkle them with salt, so the salt adheres to the oil on the calamari.
26. To prepare the salad and finish the dish:
27. In a mixing bowl, combine the fennel, arugula, cherry tomatoes, and Peppadew peppers with their juice.
28. Add the olive oil, lemon juice, and salt and pepper to taste.
29. Mix well.
30. Divide the salad mixture onto 6 plates.
31. Top with calamari and drizzle with the lemon sauce.
32. Serve immediately.

lemons, sugar, cayenne pepper, egg yolk, salt, extra virgin olive oil, corn oil, corn oil, calamari, club soda, flour, salt, coarseground black pepper, cayenne pepper, fennel bulb, arugula, cherry tomatoes, peppadew peppers, extra virgin olive oil, lemon, salt

Taken from www.cookstr.com/recipes/crispy-calamari-salad-with-arugula-fennel-and-lemon-sauce (may not work)