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Ingredients
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Crispy Calamari
Spicy Aioli
Method
Crispy Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This step is crucial for achieving a crispy texture.
- 2
Make the Dry Mix
In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to ensure the spices are evenly distributed.
- 3
Soak in Buttermilk
Place the dried calamari rings in a separate bowl and pour the buttermilk over them. Allow them to soak for at least 30 minutes. This will help tenderize the calamari.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Coat the Calamari
Remove the calamari rings from the buttermilk, allowing excess to drip off. Dredge them in the dry mix, ensuring they are fully coated.
- 6
Fry the Calamari
Carefully place the coated calamari rings in the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- 7
Drain and Serve
Using a slotted spoon, transfer the fried calamari to a plate lined with paper towels to drain any excess oil. Serve immediately while hot.
Spicy Aioli
- 8
Combine Ingredients
In a medium bowl, whisk together the mayonnaise, sriracha sauce, fresh lemon juice, minced garlic, and salt to taste until smooth.
- 9
Adjust Seasoning
Taste the aioli and adjust the salt or sriracha according to your preference for spice.
- 10
Chill
Cover the aioli and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
