Crispy Fried Calamari Recipe
Pickled Jalapeños, Frisée, Red Curry Crema
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Ingredients
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Calamari
Pickled Jalapeños
Frisée
Red Curry Crema
Method
Pickled Jalapeños
- 1
Prepare the Pickled Jalapeños
In a small saucepan, combine the white vinegar, sugar, salt, and water. Bring to a boil, stirring until the sugar and salt have dissolved.
- 2
Add Jalapeños
Remove from heat and add the sliced jalapeños. Let the mixture cool to room temperature, then transfer to a jar and refrigerate for at least 1 hour before serving.
Red Curry Crema
- 3
Make the Red Curry Crema
In a bowl, mix together the sour cream, red curry paste, lime juice, and salt until well combined. Adjust salt to taste. Refrigerate until ready to serve.
Fried Calamari
- 4
Prepare the Frying Mixture
In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and paprika.
- 5
Batter the Calamari
Add the ice water to the flour mixture and stir until just combined. The batter should be slightly lumpy.
- 6
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 7
Fry the Calamari
Dip the sliced calamari into the batter, allowing excess to drip off. Carefully add to the hot oil in batches. Fry for 2-3 minutes or until golden brown, then remove and drain on paper towels.
- 8
Serve
Serve the fried calamari on a plate with a bed of frisée, topped with pickled jalapeños and a side of red curry crema.
