Fried Calamari Recipe
battered rings served with our pesto aioli for dipping
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Ingredients
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Calamari
Pesto Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Make the Battering Mix
In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- 3
Coat the Calamari
Dip the calamari rings into the buttermilk, allowing excess to drip off. Then, dredge them in the flour mixture until well coated.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes until golden brown and crispy.
- 6
Drain and Serve
Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain excess oil. Serve immediately.
Pesto Aioli Preparation
- 7
Combine Ingredients
In a medium bowl, combine the mayonnaise, pesto sauce, lemon juice, minced garlic clove, and salt.
- 8
Mix Well
Stir the ingredients together until smooth and well combined.
- 9
Chill
Refrigerate the pesto aioli for at least 30 minutes before serving to allow the flavors to meld.
