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Ingredients
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Calamari
Pickled Peppers
Lemon Garlic Aioli
Method
Preparation of Calamari
- 1
Prepare the Calamari
Rinse the calamari rings in cold water and pat dry with paper towels. This will help ensure a crispy texture after frying.
- 2
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well to ensure even distribution of the seasoning.
Frying the Calamari
- 3
Heat the Oil
In a deep skillet or frying pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C). Use a kitchen thermometer to check the temperature accurately.
- 4
Coat the Calamari
Dredge the prepared calamari rings in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- 5
Fry the Calamari
Once the oil is hot, carefully add the coated calamari rings in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy.
- 6
Drain the Calamari
Use a slotted spoon to remove the fried calamari from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Lemon Garlic Aioli Preparation
- 7
Prepare the Aioli
In a small mixing bowl, combine the mayonnaise, minced garlic clove (finely chopped), lemon juice, salt, and black pepper. Stir well until smooth and well combined.
- 8
Adjust Seasoning
Taste the aioli and adjust the seasoning with more salt or lemon juice if desired.
Serving
- 9
Plate the Dish
Arrange the fried calamari on a serving platter, and garnish with pickled banana peppers on the side.
- 10
