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 Spicy Aioli
Method
For the Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This helps to remove excess moisture.
- 2
Make the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
- 3
Coat the Calamari
Dip the calamari rings into the buttermilk, allowing any excess to drip off, then dredge them in the flour mixture, ensuring they are fully coated. Set aside on a plate.
- 4
Heat the Oil
In a large, deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Calamari
Carefully add a few calamari rings at a time to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Remove them with a slotted spoon and place on paper towels to drain excess oil.
- 6
Repeat
Continue frying the remaining calamari in batches until all are cooked. Keep the fried calamari warm in the oven while you finish.
For the Spicy Aioli
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, minced garlic, sriracha sauce, lemon juice, and salt. Mix until smooth.
- 8
Taste and Adjust
Taste the aioli and adjust the seasoning with more salt or sriracha if desired. Set aside in the refrigerator until ready to serve.
