Ika Calamari Recipe
Make Ika Calamari Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Dredging mix
Frying oil
Dipping sauce
Garnish
Method
Preparation
- 1
Rinse the squid, remove the beaks and cartilage, and pat completely dry. Cut the body into rings about 1/2 inch thick; gather tentacles together. Dry thoroughly to help the coating crisp.
- 2
Make dredging mix
In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper until evenly combined.
- 3
Heat oil
Fill a heavy-bottomed pot or fryer with oil and heat to 350°F (175°C). Maintain temperature between batches.
- 4
Dredge squid
Toss squid pieces in the flour mixture until well coated. Shake off any excess coating and place coated pieces on a rack or plate ready for frying.
- 5
Fry the calamari
Carefully slide coated squid into hot oil in small batches. Fry for 1.5–2 minutes until crisp and lightly golden. Do not overcrowd the pan.
- 6
Drain and season
Remove fried calamari with a slotted spoon and transfer to a paper-towel-lined plate. Lightly salt while hot.
Dipping sauce and serving
- 7
Prepare aioli
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
- 8