Crispy Salt-and-Pepper Calamari with Lime Aioli

• 1 lb calamari, cleaned and sliced
• 0.5 cup cornstarch
• 0.5 cup all-purpose flour
• 1 tbsp coarse black pepper
• 1 tsp sea salt
• 3 cup neutral oil for frying
• 0.5 cup mayonnaise
• 1 clove garlic clove, grated
• 1 lime

Instructions

1. 1

   Stir mayonnaise, grated garlic and lime juice into a smooth aioli and chill.

2. 2

   Combine cornstarch, flour, pepper and salt in a bowl.

3. 3

   Pat the calamari dry and toss thoroughly in the seasoned coating.

4. 4

   Heat the oil to 375F in a deep pot.

5. 5

   Fry the calamari in batches for 1 to 2 minutes until pale gold and crisp.

6. 6

   Drain on paper towels and serve hot with the lime aioli.