Gremolata-crumbed calamari & anchovy tartare

SERVES 6 / PREPARATION 1 HOUR / COOKING 5 MINUTES

2 cloves garlic, finely chopped zest of 2 lemons

20g flat-leafed parsley, chopped 500g fine breadcrumbs 1kg calamari tubes

(Rex uses the thicker U10 size squid tubes. Defrost then leave to dry out in the fridge overnight) 2 tablespoons canola oil vegetable oil, for frying

To make the gremolata crumb, mix together the garlic, lemon zest and parsley in a bowl. Add the breadcrumbs and mix thoroughly.

Split the squid tubes, open them out flat and score in a criss-cross pattern at 5mm intervals, halfway through the flesh. Cut them into pieces approximately 3 x 6cm. Put in a bowl and toss with the canola oil.

Add the gremolata crumb mixture, and toss together, making sure the squid is thoroughly coated.

Half fill a large pan or wok with vegetable oil, or use a deep fat fryer, and heat it to 180℃, or until a small piece of bread browns in 15 seconds.

Fry the squid – in batches if necessary – until pale golden, stirring once to make sure they don’t stick to the bottom. Use a slotted spoon to lift the squid onto a paper towel. Season with salt and serve with the anchovy tartare.

FOR THE ANCHOVY TARTARE

2 egg yolks

½ teaspoon Dijon mustard

1 teaspoon lemon juice

1 teaspoon white wine vinegar 325ml canola oil

1 free-range egg, hard-boiled, yolk only 2 anchovies, finely chopped

50g cornichons, chopped

30g capers, rinsed and chopped 15g chopped flat-leaf parsley 15g chives, finely chopped

30g shallots, peeled and finely chopped

To make the mayonnaise, put the egg yolks in a bowl, add the mustard, lemon juice and white wine vinegar. Slowly beat in the oil with a whisk, adding the oil drop by drop at first, then, as the mixture thickens, pouring in a thin trickle. When the dressing is thick, season lightly with a touch of salt and pepper. Add the hard-boiled egg yolk, anchovies, cornichons, capers, parsley, chives and shallots. Stir these thoroughly into the mayonnaise, adding more anchovies if you prefer a stronger flavour. Serve with the calamari.