Crumbed Calamari With Garlic Mayonnaise

TO MAKE THE GARLIC MAYONNAISE

Step 1: Place the egg yolk, juice, mustard and garlic in a food processor, and process until combined and then with the motor running, add oil in a slow, steady stream until mixture is thick and then add the water and pulse to combine.

FOR THE CALAMARI

Step 2: Pat dry with paper towel and cut into 1cm thick rings.

Step 3: Place flour in a large bowl and whisk eggs and the water in another bowl and place the breadcrumbs on a large flat plate.

Step 4: Toss calamari rings in flour, then dip into egg, draining off excess before adding to breadcrumbs, pressing claamari into crumbs to coat evenly and then place on an oven tray.

Step 5: Pour enough oil into a large heavy based saucepan to reach a depth of 5cm (oil is ready when a cube of bread crisps quickly without absorbing any oil).

Step 6: Deep fry calamari, in batches, for 2 minutes or until golden brown and cooked.

Step 7: Using a slotted spoon transfer the calamari to paper towel to drain.

Step 8: Serve calamari with Garlic Mayonnaise and lemon wedges.

NOTE - Use 2 cups of all-purpose gluten free rice crumbs instead of processing bread to make crumbs