Wasabi-Battered Calamari with Wasabi Mayonnaise
Ingredients
For the calamari:
1/2 pound calamari tubes, sliced into 1/4-inch rings
1/2 cup flour
1 1/4 teaspoons wasabi powder
Salt
Vegetable oil for frying
Lime wedges
For the mayo:
1 egg yolk
1/2 teaspoon Dijon mustard
2 drops white wine vinegar
Pinch salt
5 tablespoons light olive oil
3 tablespoons wasabi oil
Note: You can easily make the Wasabi Mayonnaise hotter by changing the proportion of olive oil and wasabi oil. I purchased the wasabi oil at Whole Foods in the fish section.
Procedure
1. Fill a cast iron skillet halfway up with vegetable oil, and heat to 375°F.
2. While it comes to temperature, make the Wasabi Mayonnaise. In a bowl, whisk together the egg yolk, Dijon mustard, vinegar, and salt. Mix the oils together, and then drizzle in very slowly while you whisk, making sure to keep the mixture emulsified. You don't want to refrigerate this; just make it right before you eat. The calamari, as well, should be eaten immediately.
3. Toss the calamari rings with the flour and wasabi powder in a large baggie. Dump the contents of the baggie into a large-mesh sieve, and shake off the excess.
4. Fry the calamari in 3 batches for just 1 to 1 1/2 minutes. Drain on paper towel, and sprinkle with salt. Serve with the Wasabi Mayonnaise and lime wedges.
(SeriousEats)
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