Fried Calamari Recipe
pickled chiles, tomato jam, lemon aioli
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Ingredients
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Calamari
Pickled Chiles
Tomato Jam
Lemon Aioli
Method
Fried Calamari
- 1
Prepare the Calamari
In a bowl, combine the flour, cornstarch, salt, and black pepper. Toss the calamari rings in the mixture until they are well-coated.
- 2
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 3
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, frying for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Pickled Chiles
- 4
- 5
Pickle the Chiles
Slice the chiles into thin rings and add them to the brine. Remove from heat and let it cool. Once cooled, place in a jar and refrigerate for at least 1 hour.
Tomato Jam
- 6
- 7
Simmer the Jam
Let the mixture simmer for about 30 minutes, stirring occasionally until it thickens to a jam-like consistency. Remove from heat and let cool.
Lemon Aioli
- 8
Mix the Ingredients
In a bowl, combine mayonnaise, minced garlic, lemon juice, lemon zest, and salt. Whisk until smooth and well combined.
- 9
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
