Calamari Recipe
dusted, flash fried, pickled peppers, roasted garlic aioli
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Ingredients
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Calamari
Pickled Peppers
Roasted Garlic Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat dry with paper towels.
- 2
Coat the Calamari
In a bowl, mix the flour, cornstarch, salt, and black pepper. Dredge the calamari rings in the mixture until fully coated.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Calamari
Fry the calamari rings in batches for about 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
Pickled Peppers Preparation
- 5
- 6
Pickle the Peppers
Add the banana peppers to the brine, remove from heat, and let cool. Once cooled, transfer to a jar and refrigerate for at least 1 hour before serving.
Roasted Garlic Aioli Preparation
- 7
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for about 30 minutes, or until soft and caramelized.
- 8
Make the Aioli
In a bowl, combine the roasted garlic (squeezed out of the skins), mayonnaise, lemon juice, olive oil, salt, and black pepper. Whisk until smooth and creamy.