Fried calamari with cheater's aioli

Process eggs, a whole garlic clove, a pinch of salt and a splash of lemon with an immersion blender in a cup the same size as the blender head, then blend in a couple of Calabrian chilies.

Pour a cup of neutral oil down the side of the cup, let it settle on top and pulse the blender upward to emulsify into a creamy mayonnaise.

Pat the squid very dry, cut the mantle into rings and keep the tentacles whole.

Massage the squid with crushed garlic, lemon zest, kosher salt and black pepper and marinate at least 30 minutes.

Bread in three stages: flour inside and out shaking off excess, beaten eggs shaking off again, then semolina flour.

Fry in neutral oil at 375F for about two to three minutes, shuffling so the pieces do not stick.

Skim out, drain on a wire rack and season generously with kosher salt while still hot.