Salt & Pepper Calamari | Mực Chiên Giòn Recipe
Make Salt & Pepper Calamari | Mực Chiên Giòn Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari
Dipping Sauce
Method
Calamari Preparation
- 1
Prepare the calamari
Rinse the cleaned calamari under cold water and pat dry with paper towels. Ensure they are thoroughly dried to prevent oil splatter during frying.
- 2
Mix the flour and seasonings
In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well until evenly combined.
- 3
Coat the calamari
Dredge the calamari rings in the flour mixture, ensuring each piece is well coated. Shake off any excess flour.
Frying
- 4
Heat the oil
In a deep frying pan or wok, heat the oil over medium-high heat until it reaches 180°C (350°F), or until a small piece of batter dropped into the oil sizzles immediately.
- 5
Fry the calamari
Carefully add the coated calamari rings to the hot oil in small batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- 6
Drain and season
Using a slotted spoon, remove the calamari from the oil and drain on paper towels. Sprinkle with additional salt and pepper while hot.
Dipping Sauce Preparation
- 7
Mix the dipping sauce
In a small bowl, combine the mayonnaise, chili sauce, lemon juice, and salt. Mix well until smooth and creamy.
Serving
- 8
Serve the calamari
Serve the hot fried calamari immediately with the dipping sauce on the side.