Crispy Calamari Recipe

Prepare the Calamari

Rinse the calamari rings under cold water and pat dry with paper towels.

Make the Batter

In a large 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.

Coat the Calamari

Dip each calamari ring first into the egg mixture, allowing excess to drip off, then coat it in the flour mixture, pressing lightly to adhere.

Heat the Oil

In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Calamari

Fry the calamari in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Prepare the Pickling Solution

In a saucepan, combine white vinegar, water, sugar, salt, black peppercorns, and mustard seeds. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

Pickle the Vegetables

Remove the saucepan from heat and pour the hot pickling liquid over the carrots, cucumbers, and red onion in a bowl. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Sauté the Garlic

In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Prepare the Sauce

Add the canned crushed tomatoes, red chili flakes, salt, and sugar to the saucepan. Stir well and let simmer for about 15 minutes.

Finish the Sauce

Stir in the chopped basil and remove from heat. Adjust seasoning if necessary.

Mix the Ingredients

In a bowl, combine mayonnaise, minced garlic, grated Parmesan cheese, and lemon juice. Mix until smooth and well combined.

Season

Add salt and black pepper to taste. Stir well and refrigerate until ready to serve.