Fried Montauk Calamari Recipe
Crispy Leeks, Lemon Aioli
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Ingredients
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Calamari
Crispy Leeks
Lemon Aioli
Method
Prepare the Calamari
- 1
Coat the Calamari
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Toss the calamari rings in the mixture until they are evenly coated.
- 2
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of batter in; it should sizzle immediately.
- 3
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches. Fry for about 2-3 minutes or until golden brown. Use a slotted spoon to remove the calamari and place them on a paper towel-lined plate to drain excess oil.
Prepare the Crispy Leeks
- 4
Coat the Leeks
In a separate bowl, toss the sliced leeks with all-purpose flour and salt until they are well coated.
- 5
Heat the Oil
In a small saucepan, heat the vegetable oil over medium-high heat until hot.
- 6
Fry the Leeks
Add the coated leeks to the hot oil and fry them for about 2-4 minutes or until crispy and golden brown. Use a slotted spoon to remove the leeks and drain on a paper towel.
Prepare the Lemon Aioli
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, minced garlic, fresh lemon juice, lemon zest, salt, and black pepper. Whisk until smooth and well combined.
- 8
Chill the Aioli
Cover the bowl and refrigerate the aioli for at least 30 minutes before serving to allow the flavors to meld.
Serve
- 9
Plate the Dish
Arrange the fried calamari on a serving platter, top with crispy leeks, and serve with the chilled lemon aioli on the side.
