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Ingredients
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Crispy Calamari
Lemon Aioli
Method
Crispy Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This step is crucial to achieve a crispy texture.
- 2
Set Up the Breading Station
In a medium bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, whisk together the eggs and buttermilk until well combined.
- 3
Bread the Calamari
Dip each calamari ring into the egg mixture, letting the excess drip off, then dredge it in the flour mixture to coat evenly. Shake off any excess flour.
- 4
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping in a small piece of bread; it should bubble and brown quickly.
- 5
Fry the Calamari
Fry the calamari in batches, being careful not to overcrowd the skillet. Cook for about 2-3 minutes, or until golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels.
- 6
Serve
Serve the crispy calamari hot with the lemon aioli on the side.
Lemon Aioli
- 7
Prepare the Aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper. Mix well until all ingredients are well incorporated.
- 8
Taste and Adjust
Taste the aioli and adjust the seasoning if necessary. Add more salt, pepper, or lemon juice according to your preference.
- 9
Chill
Refrigerate the aioli for at least 30 minutes before serving. This allows the flavors to meld together.
