Crispy Rhode Island Calamari Recipe
Calabrian Chili, Sun Dried Tomato Mayo
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Ingredients
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Crispy Rhode Island Calamari
Method
Preparation Instructions
- 1
Prepare the Sun-Dried Tomato Mayo
In a bowl, mix together the mayonnaise, sun-dried tomatoes, and lemon juice until well combined. Set aside in the refrigerator to chill.
- 2
Prepare the Calamari
In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, paprika, and Calabrian chili flakes. In a separate bowl, pour the buttermilk.
- 3
Coat the Calamari
Dip the calamari rings into the buttermilk, allowing excess to drip off, then dredge them in the flour mixture, making sure they are evenly coated.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Fry the calamari in batches for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
- 6
Serve
Serve the crispy calamari hot with the sun-dried tomato mayo on the side for dipping.
