Crispy Jalapeño Calamari Recipe
Buttermilk-marinated tubes & tentacles, crispy jalapeños drizzled with chipotle aioli, parsley, and lemon zest
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Ingredients
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Calamari
Crispy Jalapeños
Chipotle Aioli
Garnish
Method
Preparing the Calamari
- 1
In a large bowl, combine the calamari tubes and tentacles with buttermilk. Cover and refrigerate for at least 1 hour to marinate.
- 2
In another bowl, mix together flour, cornstarch, salt, and black pepper.
Crispy Jalapeños
- 3
Slice the jalapeños into rings and remove seeds if desired for less heat.
- 4
In a bowl, combine flour, salt, and black pepper for the jalapeños.
Making the Chipotle Aioli
- 5
In a food processor, combine mayonnaise, chipotle peppers, garlic, lime juice, and salt. Blend until smooth. Adjust seasoning to taste and set aside.
Frying the Calamari and Jalapeños
- 6
Heat vegetable oil in a large pot or deep fryer over medium-high heat until it reaches 350°F (175°C).
- 7
Remove calamari from the buttermilk and dredge each piece in the flour mixture until fully coated.
- 8
Fry the calamari in batches for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 9
In the same oil, dredge the jalapeño rings in the flour mixture and fry them for about 1-2 minutes until crispy. Drain on paper towels as well.
Plating
- 10
On a serving platter, arrange the fried calamari and jalapeños.
- 11
Drizzle the chipotle aioli over the top.
- 12
Garnish with chopped parsley and lemon zest before serving.
