Fried Calamari with Sauce Gribiche

The prep time is worth it when the reward is drool-worthy fried calamari with sauce gribiche! Featuring a delish and traditional French sauce prepared with eggs, fines herbes, and lime juice, these deep-fried breaded squid rings will take your tastebuds on an international culinary ride. Get ready to prepare this tasty fried calamari with a touch of a classic Gaelic sauce gribiche!
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Ingredients
8
Portions
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Preparation
1h 30 mins
0 mins
Medium
  • In a deep and large pot add oil until it is 1.5-inches full. Turn on heat, and heat oil until it reaches 375 ºF.
  • Cut squid into rings, In a bowl, mix flour, salt, and pepper. In a bowl, whisk 2 eggs. In an aluminum foil-lined baking sheet, mix breadcrumbs and chopped almonds.
  • For breading the squid rings: Coat squid rings with flour and dip them in egg mixture. Bread coated squid rings with the almonds and breadcrumbs mixture. Arrange breaded squid rings on a baking sheet and set aside in the fridge for 30 minutes.
  • For the sauce gribiche: Combine egg yolks, mustard powder, salt, and lime juice in a food processor. While mixing add olive oil and grind until completely incorporated. Add capers and fines herbes. Adjust salt and pepper. Refrigerate.
  • For the breaded squid rings: Add half of the breaded squid rings into the pot with hot oil and cook until golden brown. Add the remaining breaded squid rings into the pot with hot oil. Remove fried calamari from oil and drain on a paper towel-lined plate to remove excess oil.
  • Serve fried calamari with sauce gribiche and lime.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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