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Ingredients
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Calamari
Dipping Sauce
Method
Preparing the Calamari
- 1
Clean and Cut the Calamari
If not already done, clean the calamari by removing the head and internal organs. Cut the body into rings approximately 1 cm thick.
- 2
Prepare the Coating
In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well until all dry ingredients are evenly distributed.
- 3
Coat the Calamari
Add the calamari rings to the bowl with the coating mixture. Toss gently until each piece is well-coated.
Frying the Calamari
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the temperature by dropping in a small piece of bread; if it sizzles and turns golden brown, the oil is ready.
- 5
Fry the Calamari
Carefully add the coated calamari to the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Do not overcrowd the pan.
- 6
Drain and Rest
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. Keep warm while frying the remaining batches.
Preparing the Dipping Sauce
- 7
Mix the Sauce
In a small bowl, combine mayonnaise, sriracha sauce, lemon juice, and salt to taste. Mix well until smooth and creamy.
Serving
- 8
Plate and Serve
Serve the crispy calamari hot with the dipping sauce on the side. Garnish with lemon wedges if desired.