Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Calamari
Lemon Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Marinate
In a bowl, pour the buttermilk over the calamari and let it marinate for at least 30 minutes in the refrigerator.
- 3
Prepare the Coating
In a large bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic powder.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).
- 5
Coat the Calamari
Remove the calamari from the buttermilk, letting the excess drip off. Dredge each ring in the flour mixture until fully coated.
- 6
Fry the Calamari
Fry the coated calamari in batches for about 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Lemon Aioli Preparation
- 7
Mix Ingredients
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper.
- 8
Whisk Together
Whisk the ingredients together until smooth and well combined.
- 9
Chill
Cover the aioli and refrigerate for at least 15 minutes before serving to let the flavors meld.