Crispy Calamari Recipe
calabrian chilies, lemon aioli
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Ingredients
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Calamari
Lemon Aioli
Method
Preparing the Calamari
- 1
Clean and Dry Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This ensures a crispy texture when frying.
- 2
Prepare the Coating
In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika, and minced Calabrian chilies. Mix until well combined.
- 3
Coat the Calamari
Dredge the calamari rings in the coating mixture, ensuring they are evenly coated. Shake off any excess flour.
Frying the Calamari
- 4
Heat the Oil
In a deep skillet or fryer, heat oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
- 5
Fry the Calamari
Working in batches, carefully add the coated calamari rings to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Making the Lemon Aioli
- 6
Mix the Ingredients
In a small bowl, combine mayonnaise, minced garlic, lemon juice, and lemon zest. Stir until smooth and well mixed.
- 7
Season the Aioli
Add salt and black pepper to taste. Mix well and adjust seasoning if necessary.
Serving
- 8
Plate the Calamari
Arrange the crispy calamari on a serving platter. Serve with a side of lemon aioli for dipping.