Salt & Pepper Calamari Recipe
Crispy calamari served with a side of house-made aioli.
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Ingredients
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For the Calamari
For the Aioli
Method
For the Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels to remove excess moisture.
- 2
Make the Coating
In a large bowl, combine the all-purpose flour, cornstarch, black pepper, salt, garlic powder, and cayenne pepper. Mix well to ensure the dry ingredients are evenly distributed.
- 3
Coat the Calamari
Dredge each calamari ring in the flour mixture, ensuring they are evenly coated. Shake off any excess flour and set aside.
- 4
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test if the oil is ready by dropping in a small pinch of the flour mixture; it should sizzle immediately.
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in small batches, avoiding overcrowding. Fry for 2-3 minutes, or until golden brown and crispy. Remove them with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- 6
Season and Serve
While the calamari is still hot, season with additional salt and pepper to taste. Serve immediately.
For the Aioli
- 7
Prepare the Aioli
In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Mix well until smooth.
- 8
Season the Aioli
Taste the aioli and season with salt and black pepper to your preference. Mix again to distribute the seasonings evenly.
- 9
Serve
Transfer the aioli to a serving dish and serve alongside the crispy calamari.
