Calamari Recipe
Lightly fried point Judith calamari, cherry peppers, garlic, lemon aioli
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Ingredients
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Calamari
Lemon Aioli
Method
Preparing the Calamari
- 1
Clean and Cut the Calamari
Rinse the point Judith calamari under cold water. Remove the skin and any internal parts. Cut the calamari into rings about 1/2 inch thick.
- 2
Mix the Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well to create an even coating.
- 3
Coat the Calamari
Dredge the cut calamari rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Frying the Calamari
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until they are golden brown and crispy.
- 6
- 7
Drain and Serve
Remove the calamari and peppers from the oil and place them on a paper towel-lined plate to drain excess oil. Season with additional salt if desired.
Making the Lemon Aioli
- 8
Combine Aioli Ingredients
In a small bowl, combine the mayonnaise, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and well combined.
