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Ingredients
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Calamari
Spicy Aioli
Method
Preparing the Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water. Remove the head and innards, then slice the body into rings about 1/2 inch thick. Pat dry with paper towels.
- 2
Prepare the Coating
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well until combined.
- 3
Coat the Calamari
Dredge the calamari rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Frying the Calamari
- 4
Heat the Oil
In a deep pot or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy.
- 6
Drain the Calamari
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 Spicy Aioli
- 7
Combine Ingredients
In a small bowl, mix together the mayonnaise, sriracha sauce, fresh lemon juice, minced garlic, and salt. Stir until smooth and well combined.
- 8
Taste and Adjust
Taste the aioli and adjust the seasoning as necessary, adding more sriracha for heat or salt to taste.
Serving
- 9
Serve the Dish
Arrange the crispy calamari on a serving platter and serve with the spicy aioli on the side for dipping.