Calamari Recipe
Rhode Island style, lightly breaded and flash fried, served with lemon aioli
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Ingredients
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Calamari
Lemon Aioli
Method
Calamari Preparation
- 1
Clean the Calamari
Rinse the fresh calamari under cold water, remove the skin, and cut into rings about 1/2 inch thick.
- 2
Prepare the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to combine.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).
- 4
Bread the Calamari
Dredge the calamari rings in the flour mixture, ensuring they are well coated. Shake off any excess coating.
- 5
Fry the Calamari
Carefully add the breaded calamari to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Lemon Aioli Preparation
- 6
Mix the Ingredients
In a medium bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper. Stir until smooth and well combined.
- 7
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.