Point Judith Calamari Recipe
Thai Chile aioli, fried herbs, and lemon
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Ingredients
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Calamari
Thai Chile Aioli
Fried Herbs
Garnish
Method
Preparing the Calamari
- 1
Soak the Calamari
In a bowl, soak the calamari rings in buttermilk for at least 30 minutes.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper.
- 3
Coat the Calamari
Remove the calamari from the buttermilk and coat them evenly in the flour mixture.
Frying the Calamari
- 4
Heat the Oil
In a large pot, heat the vegetable oil to 375°F (190°C).
- 5
Fry the Calamari
Fry the coated calamari in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
Making the Thai Chile Aioli
- 6
Blend the Ingredients
In a blender, combine mayonnaise, Thai chiles, lime juice, garlic, and salt. Blend until smooth and creamy.
Frying the Herbs
- 7
Serving
- 8
Plate the Dish
Serve the fried calamari on a plate, topped with the fried herbs and a side of Thai chile aioli. Garnish with lemon wedges.