- 4 medium-sized lemons
- 1 tablespoon sugar
- ¼ teaspoon cayenne pepper or Tabasco
- 1 egg yolk
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- ½ cup corn oil
- 6 cups corn oil or grape seed oil
- 1½ pounds calamari (cleaned by your fishmonger)
- 10 ounces club soda
- 2 cups all-purpose flour
- 2 teaspoons salt, plus a pinch for sprinkling at the end
- ½ teaspoon coarse-ground black pepper
- ¼ teaspoon cayenne pepper or paprika
- 1 fennel bulb, thinly sliced
- 1 head arugula, washed and with stems removed
- 10 fresh, ripe cherry tomatoes, halved
- 1 cup Peppadew peppers (or peperoncini), quartered, plus 2 tablespoons juice
- 2 tablespoons extra virgin olive oil
- Juice of ½ lemon
- Salt and coarse-ground black pepper to taste
- To prepare the lemon sauce:
- To prepare the lemon sauce: