Crispy Calamari Recipe
Served with garlic aioli.
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Ingredients
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Calamari
Garlic Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This step is crucial to ensure the batter adheres properly.
- 2
Prepare the Dredging Mixture
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well to ensure all dry ingredients are evenly distributed.
- 3
Soak the Calamari
Place the dried calamari rings into a separate bowl and pour the buttermilk over them. Allow them to soak for about 15-20 minutes to tenderize the meat.
- 4
Dredge the Calamari
After soaking, remove the calamari from the buttermilk, allowing excess to drip off. Dredge each ring in the flour mixture, ensuring they are well-coated.
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Calamari
Carefully add the dredged calamari rings to the hot oil in batches. Fry for about 2-3 minutes or until golden brown. Avoid overcrowding the pan.
- 7
Drain and Serve
Once fried, remove the calamari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot.
Garlic Aioli Preparation
- 8
Mix the Aioli Ingredients
In a bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and black pepper. Mix thoroughly until well combined.
- 9
Chill the Aioli
Cover the bowl and refrigerate the aioli for at least 30 minutes before serving to enhance the flavors.
