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Ingredients
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Calamari Preparation
Cherry Pepper Garnish
Lemon Aioli
Method
Calamari Preparation
- 1
Marinate the Calamari
Place the cleaned and sliced calamari rings into a bowl with the buttermilk. Let it soak for at least 30 minutes to tenderize and add slight tanginess.
- 2
Prepare the Dredge
In a separate bowl, mix together the flour, cornstarch, salt, black pepper, and garlic powder. This will be your dry coating for the calamari.
- 3
Heat the Oil
In a deep pan or fryer, heat the vegetable oil to 375°F (190°C). Use a thermometer to maintain consistent frying temperature.
- 4
Coat and Fry
Remove calamari from the buttermilk, letting excess drip off. Dredge in the flour mixture, ensuring each ring is well coated. Fry in batches for 1–2 minutes until golden and crispy. Do not overcrowd the pan. Drain on paper towels.
Cherry Pepper Garnish
- 5
Slice cherry peppers and chop fresh basil. Set aside. These will be used as a garnish for the fried calamari for a spicy and aromatic touch.
Lemon Aioli
- 6
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper until smooth. Adjust seasoning to taste. Chill until ready to serve.
Assembly
- 7
Arrange the hot, fried calamari on a serving platter. Top with sliced cherry peppers and chopped basil. Serve immediately with a side of lemon aioli for dipping.
