Point Judith Calamari Recipe
flash fried | sriracha aioli
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
Sriracha Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This helps ensure they are not too wet when frying.
- 2
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well to ensure an even distribution of spices.
- 3
Coat the Calamari
Dredge the calamari rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
- 4
- 5
Fry the Calamari
Carefully add the calamari rings to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Sriracha Aioli Preparation
- 6
Mix Ingredients
In a small bowl, combine the mayonnaise, sriracha sauce, minced garlic, lime juice, and salt. Mix until smooth and well blended.
- 7
Adjust Flavor
Taste the aioli and adjust the salt or sriracha according to your preference. If you like it spicier, add more sriracha.
Serving
- 8
Serve the Dish
Arrange the fried calamari on a serving platter and serve hot with the sriracha aioli on the side for dipping.