Calamari & Shrimp Recipe

Prepare seafood

Pat calamari and shrimp very dry with paper towels. If calamari pieces are large, cut into 1/2" strips. Place seafood in a bowl and refrigerate briefly while you prepare batter — very dry seafood helps the batter adhere and stay crisp.

Make batter

In a medium bowl whisk together flour, cornstarch, salt, pepper, paprika and garlic powder. In a separate bowl whisk the eggs until combined. Gradually whisk the cold club soda into the egg mixture, then fold the wet mix into the dry ingredients until just combined — it should be a slightly thick, airy batter. Keep batter cold (place bowl over an ice bath if your kitchen is warm).

Heat oil

Pour vegetable oil into a sturdy heavy pot or deep fryer, filling to about 1/3–1/2 capacity (about 4–6 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry seafood

Working in small batches (do not overcrowd), dredge the dried shrimp and calamari lightly in a little extra flour (tap off excess), then dip into the batter to coat completely. Carefully lower into hot oil and fry 2–3 minutes until golden and crisp for calamari, and 1.5–2 minutes for shrimp (shrimp cook quickly). Remove with a slotted spoon to a wire rack set over a baking sheet lined with paper towels. Immediately season lightly with a pinch of coarse sea salt. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

While seafood fries, combine the thinly sliced jalapeño, red onion rings and sweet pepper in a small bowl. Toss lightly with a pinch of salt and set aside to mellow for a few minutes. Reserve about 1 tablespoon of the mixture to scatter on the finished dish for color and crunch.

In a small bowl whisk together the mayonnaise, drained crushed pineapple (finely chop if larger pieces), reserved 1 tablespoon pineapple juice if needed to loosen, lime juice, honey, salt and pepper until smooth. Taste and adjust acidity or sweetness to preference. Chill until serving.

Make the gremolata by combining the chopped parsley, lemon zest and minced garlic in a small bowl. Stir to combine and season with a tiny pinch of salt. Sprinkle the gremolata over the fried seafood just before serving to preserve freshness and aroma.

Plate the dish: spread a few tablespoons of pineapple aioli on each serving plate, mound the fried calamari and shrimp on top, scatter the jalapeño, red onion and sweet pepper mixture over and around the seafood, finish with a liberal pinch of gremolata, a squeeze of lemon, and an extra sprinkle of coarse sea salt. Serve immediately while hot and crisp.