Crispy Fried Calamari Recipe
Served with chili aioli.
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Ingredients
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Calamari
Chili Aioli
Method
Preparing the Calamari
Prepare the Calamari
Rinse the cleaned calamari under cold water and pat dry with paper towels. This will help achieve a crispy texture.
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
Soak in Buttermilk
Place the calamari rings in a separate bowl and pour the buttermilk over them. Let them soak for at least 30 minutes in the refrigerator.
Frying the Calamari
Coat the Calamari
Remove the calamari from buttermilk, allowing excess to drip off. Dredge the calamari rings in the flour mixture until fully coated.
Fry the Calamari
Carefully place the coated calamari in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
Drain
Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil.
Making the Chili Aioli
Combine Ingredients
In a bowl, whisk together the mayonnaise, chili paste, lemon juice, minced garlic, salt, and black pepper until well blended.
Serve
Transfer the chili aioli to a serving bowl and serve alongside the crispy fried calamari.