Yuzu Calamari Recipe
Recipe information
Make Yuzu Calamari in just 30m. Crispy squid, jalapeño, yuzu aioli, fresh cucumber
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Ingredients
Ingredients
Directions
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. Season the Flour Mix
In a bowl, combine all-purpose flour, cornstarch, sea salt, black pepper, and cayenne pepper. Mix well until combined.
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. Coat the Calamari
Dredge the calamari rings in the seasoned flour mixture until evenly coated.
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. Prepare the Jalapeño and Cucumber
Thinly slice the jalapeño and cucumber. Remove seeds from the jalapeño for less heat, if desired.
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. Serve
Arrange the crispy calamari on a serving plate, garnish with sliced jalapeños and cucumber. Serve with yuzu aioli on the side.
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