Crispy Point Judith Calamari Recipe
garlic, parsley, lemon, hot peppers, garlic aioli
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Ingredients
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Calamari
Garnish
Garlic Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari under cold water and pat dry. This helps the coating stick better.
- 2
Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well.
- 3
Coat the Calamari
Dredge the calamari rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Frying
- 4
Heat the Oil
In a large deep frying pan, heat the oil over medium-high heat until it reaches 375°F (190°C).
- 5
Fry the Calamari
Carefully add a batch of calamari to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pan.
- 6
Drain the Calamari
Using a slotted spoon, remove the fried calamari and transfer to a plate lined with paper towels to drain excess oil.
Garnishing and Serving
- 7
Prepare the Aioli
In a small bowl, mix the mayonnaise, minced garlic, lemon juice, and salt. Adjust seasoning to taste.
- 8
- 9
Serve with Aioli
Serve the crispy calamari hot with the garlic aioli for dipping.
