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.
Seafood and Vegetables
Batter and Coating
Frying
For the Pepper Aioli
Method
Preparation of Ingredients
- 1
Prep the Seafood and Vegetables
Clean and slice the calamari into rings. Thinly slice the fennel bulb and prepare lemon wedges for serving.
Prepare the Batter
- 2
Make the Coating
In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well to create an even batter.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 4
Fry the Calamari and Fennel
Dredge the calamari and fennel slices in the prepared batter, shaking off any excess flour. Carefully place them in the hot oil and fry in batches until golden brown, about 2-3 minutes.
- 5
Prepare the Pepper Aioli
- 6
Mix the Aioli
In a small bowl, combine mayonnaise, chopped roasted red peppers, minced garlic, lemon juice, and salt to taste. Mix until smooth and well blended.