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Ingredients
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Crispy Calamari
Spicy Aioli
Method
Crispy Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Make the Dredging Mixture
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to combine.
- 3
Coat the Calamari
Dip each calamari ring into the buttermilk, allowing the excess to drip off, then dredge in the flour mixture. Ensure each piece is well coated.
- 4
Heat the Oil
In a large deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Calamari
Carefully add a few calamari rings to the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 6
Serve
Serve the crispy calamari hot, garnished with lemon wedges if desired.
Spicy Aioli
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, sriracha sauce, lemon juice, minced garlic, salt, and pepper. Stir until well combined.
- 8
Taste and Adjust
Taste the aioli and adjust the seasoning if necessary, adding more sriracha for heat or more lemon juice for acidity.
- 9
Chill
Refrigerate the aioli for at least 30 minutes before serving to allow the flavors to meld.