Crispy Calamari, "o'c's Style" Recipe
Fried then topped with banana peppers, fresh diced tomatoes, and a lemon-garlic aioli drizzle. Served with marinara sauce.
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Ingredients
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Crispy Calamari
Toppings
Lemon-Garlic Aioli
Marinara Sauce
Method
Preparing the Marinara Sauce
- 1
Making the Lemon-Garlic Aioli
- 2
Prepare the Aioli
In a medium bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Stir until well combined. Refrigerate until ready to use.
Frying the Calamari
- 3
Prepare the Calamari
In a large bowl, mix flour, cornstarch, salt, pepper, and paprika. Dip the calamari rings into buttermilk, allowing excess to drip off, then dredge them in the flour mixture, ensuring they are evenly coated.
- 4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 375°F (190°C).
- 5
Fry the Calamari
Fry the coated calamari in batches for 2-3 minutes until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Assembly
- 6
Assemble the Dish
On a serving plate, arrange the fried calamari. Top with banana peppers and fresh diced tomatoes. Drizzle with lemon-garlic aioli and serve with marinara sauce on the side.
