Crispy Calamari Recipe

Prep calamari

Pat cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Set aside in a single layer on a tray while you prepare batters and oil.

Make dredge and soak

In a shallow bowl combine the all-purpose flour, cornstarch, sea salt, black pepper, garlic powder, and smoked paprika. In a second bowl place the buttermilk. Lightly toss the calamari pieces in the buttermilk to coat, then transfer to the flour mixture and toss to fully coat. Shake off excess flour and place on a wire rack for 5 minutes to allow coating to adhere.

Heat oil

In a deep 10-12 inch skillet or heavy pot, pour oil to a 1.5–2 inch depth (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown within 30–45 seconds.

Fry calamari

Working in small batches (do not overcrowd), gently lower coated calamari into the oil with a slotted spoon. Fry 1 to 1 1/2 minutes until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray. While still hot, sprinkle with coarse sea salt. Keep warm on a rack in a 200°F (95°C) oven if needed between batches.

Fry shishito peppers

When calamari is done, fry shishito peppers in the same oil in a single layer for about 30–45 seconds until blistered and slightly charred. Remove and drain on paper towel. Sprinkle peppers with a light pinch of coarse sea salt and toss with torn basil leaves so basil wilts slightly from the residual heat.

Plate

Arrange calamari and shishito peppers on a serving platter. Garnish with the remaining torn basil and lime wedges. Serve immediately with the roasted garlic & lime aioli and the asian chili sauce on the side for dipping.

Roast garlic (if needed)

If garlic not already roasted: preheat oven to 400°F (200°C). Slice top from a small head of garlic to expose cloves, drizzle with a little olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool slightly and squeeze out 4 cloves.

Make aioli

In a small bowl mash the roasted garlic into a smooth paste with the back of a spoon. Add mayonnaise, lime juice, lime zest, olive oil, salt, and pepper. Whisk until smooth and taste; adjust salt or lime for balance. Chill until ready to serve.

Make sauce

In a small bowl combine sriracha, honey, rice vinegar, sesame oil and warm water. Whisk until combined and smooth. Taste and adjust sweetness or heat as desired. Transfer to a small ramekin for serving.