Calamari Recipe
salt & pepper flash fried, cherry peppers, spicy tartar sauce*
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Spicy Tartar Sauce
Method
Preparing Calamari
- 1
In a large bowl, combine the all-purpose flour, salt, and black pepper. Mix well to ensure an even distribution of seasoning.
- 2
Dredge the calamari rings in the seasoned flour, ensuring they are well coated. Shake off any excess flour.
- 3
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Once the oil is hot, carefully add the coated calamari rings in batches. Fry for about 2-3 minutes, or until they are golden brown and crispy.
- 5
Using a slotted spoon, remove the calamari from the oil and place them on a paper towel-lined plate to drain excess oil.
Preparing Cherry Peppers
- 6
While the calamari is frying, slice the cherry peppers into halves or quarters, depending on your preference for size.
- 7
Once the calamari is cooked and draining, toss the sliced cherry peppers in the hot oil for about 1 minute until they are slightly blistered. Remove and drain.
Making Spicy Tartar Sauce
- 8
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, chopped capers, hot sauce, and lemon juice.
- 9
Mix well until all ingredients are fully incorporated. Adjust seasoning with additional hot sauce if desired.