Deep-fried calamari with a lightly curried beer batter & Lemon Aioli – Nic van Wyk

Nic van Wyk's Deep-fried Calamariin a lightly curried beer batter Ingredients for the lemon aioli 2 egg yolks ½ tsp Dijon Mustard 1 large clove garlic, finely grated juice of 1 lemon 200ml Canola oil Oryx desert Salt and freshly ground black pepper to flavour for the calamari 600g Patagonian Calamari tubes and