Calamari Fritti Recipe
Fried Lemons | Caperberries | Pickles | Cherry Pepper Aioli
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Ingredients
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Calamari and coating
Frying oil
Fried lemons
Accompaniments
Cherry pepper aioli
Finishing
Method
Cherry pepper aioli
- 1
Make aioli
In a small bowl combine mayonnaise, chopped pickled cherry peppers, lemon juice, lemon zest, chopped capers (if using), grated garlic, olive oil, salt and pepper. Stir until smooth, taste and adjust seasoning. Cover and chill in refrigerator while you prepare the rest (at least 15 minutes).
Calamari and coating
- 2
Prepare squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2" rings; leave tentacles whole. Drying well helps the coating adhere and prevents oil splatter.
- 3
Make batter
In a shallow bowl or wide container whisk together 1 cup flour, 1/2 cup fine cornmeal, 1.5 tsp salt, 3/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. In a separate small bowl whisk the egg with 3/4 cup cold sparkling water until combined. Pour the wet mixture into the dry and stir briefly — you want a light, slightly bubbly batter that clings to the squid, not a thick dough. Adjust with a tablespoon more water if too thick.
- 4
Heat oil
Pour about 1"–1.5" of neutral oil into a heavy skillet or Dutch oven (about 1 cup for a small pan) and heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown in about 30–45 seconds.
- 5
Coat and fry calamari
Working in small batches to avoid crowding, dredge the dried squid pieces briefly in a little extra flour (shake off excess), then dip into the batter so they are evenly coated. Carefully lower into the hot oil using tongs or a spider. Fry until golden and crisp, about 1.5–2 minutes per batch for rings and slightly longer for larger tentacles. Stir or turn once so they color evenly. Do not overcook — calamari becomes rubbery if left too long.
- 6
Drain
Use a slotted spoon to transfer the fried calamari to a wire rack set over a sheet pan or paper towels. Immediately sprinkle with a light pinch of salt. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.
Fried lemons
- 7
Prepare lemons
While the oil heats or between calamari batches, toss the lemon slices with 1/4 cup flour and a pinch (1/4 tsp) salt to lightly dust them.
- 8
Fry lemons
Fry the lemon slices in the hot oil in a single layer for about 20–40 seconds per side until edges caramelize lightly and they blister. Watch carefully — they brown quickly. Remove to the wire rack and drain briefly.
Accompaniments and finish
- 9
Plate and garnish
Arrange the fried calamari on a platter with fried lemon slices interspersed. Scatter the caperberries and halved pickles (cornichons) around the plate. Spoon the cherry pepper aioli into a small bowl or dollop alongside. Sprinkle chopped parsley over the calamari and serve with extra lemon wedges on the side.
- 10
Serve
Serve immediately while the calamari is hot and crisp. Recommend guests squeeze a little of the fried lemon juice over the calamari, dab with aioli, and enjoy with caperberries and pickles for contrast.