Deep-Fried Calamari with Avocado Cream

For the calamari: Rinse the calamari and pat dry. Season with salt, pepper and lemon juice to taste and dredge in flour. Tap to remove excess flour. Beat the eggs in a bowl. Place the breadcrumbs in a shallow dish. Dip the calamari into the eggs and coat in breadcrumbs. Fill a pot with oil and heat to 170°C (approximately 340°F). Cook the calamari in batches until golden brown, about 3-4 minutes. Drain on paper towels. Place in an 80°C (approximately 175°F) oven to keep warm.

For the avocado cream: Halve the avocados lengthwise, remove pits and scoop out the flesh. Place in a blender along with the garlic and lime juice. Puree until smooth. Stir the creme fraiche into the avocado mixture and season with salt and pepper to taste.