Baja Crispy Calamari Recipe
Hand cut New England calamari & peppers served with Diego’s aioli.
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Ingredients
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Cajun-style Battered Calamari
Diego’s Aioli (Garlic-Lime Mayonnaise)
Method
Diego’s Aioli (Garlic-Lime Mayonnaise)
- 1
Make the aioli
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 1 minced garlic clove, 1 tbsp fresh lime juice, 1 tbsp finely chopped cilantro, 1/4 tsp hot sauce (optional), 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust seasoning. Cover and chill in refrigerator for at least 15 minutes to let flavors meld while you prepare the calamari.
Cajun-style Battered Calamari
- 2
Prep the calamari and peppers
Pat the cleaned calamari tubes and tentacles very dry with paper towels. If not already cut, slice tubes into 1/2" rings. Toss calamari with the sliced green and red bell peppers in a bowl and set aside.
- 3
Make the dry mix
In a shallow bowl or pie plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.
- 4
Make the batter
In a separate medium bowl whisk the beaten egg with 1/2 cup cold sparkling water until just combined. The batter should be thin but slightly viscous — if too thick add up to 2 tbsp more sparkling water. Keep batter cold (set bowl over ice briefly if your kitchen is warm) — this helps achieve a light crispy coating.
- 5
Heat the oil
Pour about 4 cups vegetable oil into a deep heavy pot or Dutch oven (oil should be deep enough to submerge the calamari rings and peppers). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix into the oil — it should sizzle immediately and rise to the surface.
- 6
Coat and fry
Working in small batches (to avoid overcrowding), dredge a handful of the calamari and pepper strips first in the dry mix, shaking off excess, then dip into the chilled egg-sparkling water batter, letting excess drip back to the bowl, and finally return to the dry mix for a light double-coating. Carefully lower into the hot oil with a spider or slotted spoon. Fry until golden and crisp, about 1.5–2 minutes per batch. Flip if necessary to brown evenly. Remove to a paper towel-lined tray and immediately season lightly with a pinch of salt. Repeat with remaining calamari and peppers. Maintain oil temperature between 325–350°F; if it drops, allow it to recover before next batch.
- 7
Drain and finish
After all batches are fried, allow cooked calamari to rest on a wire rack set over a baking sheet in a warm oven (200°F/95°C) for up to 5–8 minutes to keep crisp while you finish. Squeeze fresh lemon wedges over the calamari just before serving.
- 8
Serve
Arrange the crispy calamari and peppers on a platter or individual plates with Diego’s aioli in a small bowl for dipping and extra lemon wedges on the side. Serve immediately so the coating remains crisp.