Calamari with Citrus Aioli

In a small bowl, stir together mayonnaise, mustard, lemon rind, garlic, salt and pepper. Cover and refrigerate.

Heat oven to 325 degrees (160 Celsius).

In a resealable bag, combine flour, cornmeal, paprika, and cayenne pepper. Shake calamari rings in the flour, sealing the bag, about 6 at a time. Remove to fine sieve and shake gently to remove excess coating. Set aside.

Meanwhile, heat oil, ¾ -inch (2 cm) deep in a deep frying pan until hot (350 degrees, 180 Celsius) or when the handle of a wooden spoon inserted into oil, has small bubbles rising around it.

Carefully, fry rings, about 4-5 at a time, spacing well, until crisp and golden, 1- 1 ½ minutes. Drain on paper towel. Sprinkle with salt. Transfer to baking sheet to keep warm in oven while cooking remaining calamari.

Serve with aioli.