Calamari Fries With Chipotle Remoulade And Cocktail Sauce Recipe

Prep squid

Pat the squid tubes dry with paper towels. Trim any uneven edges and slice tubes lengthwise into flat strips, then crosswise into 1/4" wide 'fries'. Aim for uniform pieces so they cook evenly (about 1 lb yields roughly 4–6 servings as an appetizer).

Marinate

Place the sliced calamari in a bowl and pour 1 cup buttermilk over them. Mix to coat, cover, and refrigerate for 20–30 minutes. This tenderizes the squid and helps the coating adhere.

Make dry mix

In a shallow bowl or rimmed plate whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1 tbs rice flour, 2 tbs fine cornmeal, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Break up any clumps so the mixture is uniform.

Heat oil

Pour about 1"–2" of vegetable oil into a heavy pot or deep skillet (about 1 cup for small skillet) and heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix: it should sizzle and bubble immediately but not burn.

Dredge and fry (small batches)

Working in batches to avoid crowding, remove a handful of squid from the buttermilk, letting excess drip off, then toss in the dry flour mixture until evenly coated. Shake off excess. Gently lower into the hot oil and fry 1 to 1 1/2 minutes, turning if needed, until golden and crisp. Overcooking makes squid rubbery — keep fry times short. Remove with a slotted spoon to a paper-towel lined tray. Repeat with remaining squid, reheating oil to temperature between batches.

Finish

Immediately season the fried calamari fries with a light sprinkle of salt and a pinch of smoked paprika if desired. Serve hot with lemon wedges and both sauces for dipping.

Combine 1 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp Dijon mustard, 1 tbs lemon juice, 1 tsp chopped capers, 1 tbs chopped parsley, 1 tsp grated garlic, 1 tsp salt and 1/2 tsp black pepper in a bowl. Stir until smooth and taste; add up to 1 tsp hot sauce if you want more heat or more lemon for brightness.

Cover and refrigerate the remoulade at least 30 minutes to let flavors meld. Stir again before serving and adjust seasoning to taste.

In a small bowl whisk together 3/4 cup ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/2 tsp hot sauce (optional) and 1/4 tsp salt until smooth. Taste and adjust horseradish for desired heat.

Chill until serving. Offer alongside the calamari fries for a tangy, spicy contrast to the creamy chipotle remoulade.