Crispy Calamari Recipe
Lemon basil aioli and pepperoncini peppers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Calamari
For the Lemon Basil Aioli
For Serving
Method
Calamari Preparation
- 1
Prepare the Calamari
In a mixing bowl, combine the cleaned and sliced calamari with salt and black pepper. Toss to coat evenly.
- 2
Dredging Mixture
In a separate bowl, mix together the all-purpose flour and cornstarch. This will create a light and crispy coating for the calamari.
- 3
Coat the Calamari
Take each piece of seasoned calamari and dredge it in the flour and cornstarch mixture, ensuring it's evenly coated. Shake off any excess flour.
- 4
Heat Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of calamari; it should sizzle immediately.
- 5
Fry the Calamari
Fry the calamari in batches to avoid overcrowding. Cook for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Lemon Basil Aioli Preparation
- 6
Mix the Ingredients
In a bowl, combine the mayonnaise, chopped basil, lemon juice, minced garlic, salt, and black pepper. Stir until all ingredients are well incorporated.
- 7
Chill the Aioli
Cover the aioli with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
Serving
- 8
Plate the Dish
Arrange the crispy fried calamari on a serving platter. Serve with a side of lemon wedges and a cup of lemon basil aioli for dipping. Garnish with pepperoncini peppers for an extra kick.
