Castaway Calamari Recipe
Lightly breaded bites with a wasabi aioli drizzle
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
Wasabi Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings in cold water and pat them dry with paper towels.
- 2
Set up Breading Station
In three separate shallow bowls, place the flour mixed with salt and pepper, whisked egg mixed with milk, and panko breadcrumbs.
- 3
Bread the Calamari
Dredge each calamari ring in flour, then dip it into the egg mixture, and finally coat it with panko breadcrumbs.
- 4
Heat the Oil
In a large pot, heat the oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Calamari
Fry the breaded calamari rings in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Wasabi Aioli Preparation
- 6
Mix the Aioli
In a small bowl, combine mayonnaise, wasabi paste, lemon juice, minced garlic, and salt. Whisk until smooth.
- 7
Taste and Adjust
Taste the wasabi aioli and adjust seasoning if necessary, adding more wasabi for extra heat or more lemon juice for acidity.
Serving
- 8
Serve the Dish
Arrange the fried calamari on a serving platter and drizzle with the wasabi aioli. Serve immediately while hot.