Crispy Fried Calamari Recipe
cherry pepper aioli
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Ingredients
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Fried Calamari
Cherry Pepper Aioli
Method
Cherry Pepper Aioli
- 1
Prepare aioli
In a small bowl combine 1/2 cup mayonnaise, 3 tablespoons finely chopped pickled cherry peppers, 1 minced garlic clove, 1 teaspoon fresh lemon juice, and 1 teaspoon olive oil. Stir until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or heat by adding a little more lemon juice or chopped peppers. Cover and refrigerate at least 20 minutes to let flavors meld while you fry the calamari.
Fried Calamari
- 2
Trim and slice calamari
Pat 1 pound cleaned calamari tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. If tentacles are large, halve them crosswise so pieces are bite-sized. Dry again to remove surface moisture; this helps the coating adhere and yields a crisper fry.
- 3
Marinate in buttermilk
Place the dried calamari in a bowl and pour 1 cup buttermilk over them. Toss to coat, cover, and refrigerate for 15–30 minutes. The buttermilk tenderizes the squid and helps the coating stick.
- 4
Heat oil
Meanwhile, in a heavy-bottomed pot or deep fryer, pour 4 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of bread browns in about 40–45 seconds. Maintain temperature between 340–360°F while frying.
- 5
Prepare dry mix
In a shallow bowl combine 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk to distribute spices evenly.
- 6
Dredge calamari
Remove calamari from buttermilk in small batches, letting excess drip back into the bowl. Transfer to the flour mixture and toss to coat thoroughly, pressing gently so the dry mix adheres. Shake off excess before frying to avoid soggy oil.
- 7
Fry in batches
Carefully lower a single layer of coated calamari into the hot oil (do not overcrowd). Fry for 1.5–2 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining calamari, bringing oil temperature back to 350°F between batches.
- 8
Season and serve
Immediately after frying, sprinkle the calamari with a light pinch of salt and an extra grind of black pepper if desired. Serve hot with lemon wedges and the chilled cherry pepper aioli for dipping.