Calamari and Green Grape Appetizer

From: Chef Shon Whelan, Toast Restaurant, Carmel Valley, CA. Yield: 1 appetizer.

8 oz. fresh Monterey suid
½ cup milk
1 cup panko bread crumbs
for frying, vegetable oil
6 California green seedless grapes, halved

Lemon Aioli (yields ½ cup):
½ cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley
1 tsp. minced fresh garlic

Dip squid in milk, then panko bread crumbs. Deep fry in oil at 375°F. Place on serving dish, sprinkle with grapes. Serve with Lemon Aioli.

For lemon aioli: Combine all ingredients and mix well.

PHOTO: CALIFORNIA TABLE GRAPE COMMISSION