Calamari Fritti Recipe
Crisp lemon, house cocktail sauce, spicy aioli
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Ingredients
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Calamari
Seasoned Flour Coating
Frying
House Cocktail Sauce
Spicy Aioli
Garnish
Method
Calamari
- 1
Prepare and Marinate
Slice calamari tubes into 1/2-inch rings, leaving tentacles whole. Pat dry, then place in a bowl with buttermilk and lemon juice. Toss to coat, cover, and refrigerate for 30 minutes to tenderize.
Seasoned Flour Coating
- 2
Mix Coating
In a wide bowl, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne until evenly combined.
Frying
- 3
Heat Oil
Heat oil in a deep pot or fryer to 375°F (190°C). Line a tray with paper towels for draining.
- 4
Coat Calamari
Remove calamari from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, shaking off any excess.
- 5
Fry
Fry calamari in small batches for 2–3 minutes, until golden and crisp. Do not overcrowd the pot.
- 6
Drain and Season
Transfer fried calamari to paper towels. Immediately season lightly with salt while hot.
House Cocktail Sauce
- 7
Prepare Sauce
In a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust heat and acidity to taste. Chill until ready to serve.
Spicy Aioli
- 8
Prepare Aioli
Whisk mayonnaise, minced garlic, lemon juice, sriracha, and salt until smooth. Refrigerate for at least 15 minutes to allow flavors to develop.
Garnish
- 9
Finish and Serve
Arrange calamari on a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately with house cocktail sauce and spicy aioli.
