Yuzu Calamari Recipe

Directions

1. 1

   Prepare the Calamari

   Start by cleaning the calamari. If not already cleaned, remove the skin, head, and innards. Cut the calamari into rings about 1 inch wide.

2. 2

   Season the Flour Mix

   In a bowl, combine all-purpose flour, cornstarch, sea salt, black pepper, and cayenne pepper. Mix well until combined.

3. 3

   Heat the Oil

   In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate temperature.

4. 4

   Coat the Calamari

   Dredge the calamari rings in the seasoned flour mixture until evenly coated.

5. 5

   Fry the Calamari

   Once the oil is hot, add the coated calamari in batches. Fry for about 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to absorb excess oil.

6. 6

   Prepare the Jalapeño and Cucumber

   Thinly slice the jalapeño and cucumber. Remove seeds from the jalapeño for less heat, if desired.

7. 7

   Make the Yuzu Aioli

   In a bowl, mix yuzu juice, mayonnaise, minced garlic, and a pinch of salt and pepper. Stir until smooth.

8. 8

   Serve

   Arrange the crispy calamari on a serving plate, garnish with sliced jalapeños and cucumber. Serve with yuzu aioli on the side.