Tempura Calamari Recipe

Inspired by Petit & Keet

Time1h

Serves4

Garlic & Pepper Marinated Squid Steak, Lemon Garlic Aioli

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Ingredients

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Tempura Calamari

1 1/8 lb (500 grams) Calamari (squid steaks)

4 cloves Garlic (minced)

1 tsp black pepper

1 tsp Celtic sea salt

1 cup 00 bread flour

1 cup Cornstarch

1 cup Ice water

2 1/8 cup (500 ml) Vegetable oil (for frying)

1 whole Lemon (juiced)

1 cup Mayonnaise

2 tbs Fresh parsley (chopped)

Method

Preparation and Cooking

Marinate the Calamari

In a bowl, combine minced garlic, black pepper, salt, and calamari. Mix well and let marinate for at least 30 minutes.

Prepare the Tempura Batter

In another bowl, whisk together the all-purpose flour and cornstarch. Gradually add ice water, mixing until smooth and slightly lumpy.

Heat the Oil

In a deep pan, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).

Fry the Calamari

Dip the marinated calamari into the tempura batter, allowing excess to drip off. Carefully place in hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Make the Lemon Garlic Aioli

In a bowl, mix mayonnaise, lemon juice, minced garlic, and chopped parsley. Stir until well combined.

Serve

Serve the fried calamari hot with the lemon garlic aioli on the side.