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Ingredients
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Calamari
Japanese Aioli
Method
Prepare the Calamari
- 1
Clean the Calamari
Rinse the fresh calamari under cold water and pat dry with paper towels. If not pre-cut, slice the calamari into ½ inch rings.
- 2
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to combine.
- 3
Coat Calamari
Dredge the calamari rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Fry the Calamari
- 4
Heat Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry Calamari
Working in batches, carefully add the coated calamari rings to the hot oil. Fry for 2-3 minutes or until golden brown and crispy.
- 6
Drain
Using a slotted spoon, remove the fried calamari and transfer them to a paper towel-lined plate to drain excess oil.
Make Japanese Aioli
- 7
Mix Aioli Ingredients
In a small bowl, combine the mayonnaise, soy sauce, wasabi paste, lemon juice, and minced garlic. Whisk together until smooth.
- 8
Taste and Adjust
Taste the aioli and adjust seasoning if necessary. Add more wasabi or lemon juice to taste if desired.
Serve
- 9
Plate the Dish
Arrange the fried calamari on a serving platter and serve hot with the Japanese aioli on the side for dipping.