Fried Calamari Salad with Caperberries and Lemon Aioli

INGREDIENTS

• For the Calamari:
• 1 ½ lb. calamari
• 1/3 cup cornstarch
• 1/3 cup flour
• 1/3 cup corn meal
• 1 tsp. garlic powder
• ½ tsp. cayenne pepper
• 1 ½ tsp. salt
• ½ tsp. pepper
• Oil for Frying
• For the Aioli:
• 3 egg yolks
• 1 clove garlic
• 2 dashes cayenne pepper
• ¾ cup oil
• 1 lemon, zested and juiced
• For the Salad:
• 2 bunches watercress
• 1 bunch basil leaves
• ½ small red onion, sliced
• 1 pint cherry tomatoes, halved
• 7 oz. jar caperbarries, drained