Fried Calamari Recipe
Crispy calamari served with a spicy tomato sauce and paprika aioli. Gluten Free
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.
Fried Calamari
Method
Fried Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This will help the batter adhere better.
- 2
Make the Breading
In a large bowl, combine gluten-free all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well to combine.
- 3
Soak in Buttermilk
Pour buttermilk into a separate bowl. Dip each calamari ring into the buttermilk, allowing excess to drip off, then dredge in the flour mixture, making sure to coat evenly. Set aside on a plate.
- 4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 375°F (190°C).
- 5
Fry the Calamari
Carefully add the breaded calamari rings to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 6
Prepare the Spicy Tomato Sauce
In a small saucepan, combine tomato sauce, red pepper flakes, and garlic powder. Heat over medium heat until warm, stirring occasionally. Adjust seasoning if desired.
- 7
Make the Paprika Aioli
In a bowl, mix mayonnaise, lemon juice, and a pinch of paprika. Stir until smooth and well combined.
- 8
Serve
Serve the fried calamari hot with the spicy tomato sauce and paprika aioli on the side for dipping.