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 Aioli
Method
Calamari Preparation
- 1
Clean the Calamari
Rinse the fresh calamari under cold water and pat dry with paper towels. Cut the calamari tubes into rings, about 1/2 inch thick.
- 2
Make the Coating
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well to ensure even distribution of the spices.
- 3
Soak in Buttermilk
Place the calamari rings into a bowl and pour the buttermilk over them. Allow to soak for at least 30 minutes.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
- 5
Coat the Calamari
Remove the calamari from the buttermilk, allowing excess to drip off. Dredge the calamari rings in the flour mixture, ensuring they are fully coated.
- 6
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Spicy Aioli Preparation
- 7
Mix the Aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Sriracha sauce, and salt. Stir until well blended and smooth.
- 8
Serve
Transfer the crispy calamari to a serving platter and serve hot alongside the spicy aioli for dipping.