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Ingredients
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Calamari
Lemon Basil Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels. This ensures the coating adheres properly.
- 2
Make the Coating
In a mixing bowl, combine cornmeal, all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well.
- 3
Soak in Buttermilk
Place the calamari rings in a separate bowl and cover them with buttermilk. Let them soak for at least 30 minutes. This will tenderize the calamari.
- 4
Dredge in Coating
Once soaked, remove the calamari from the buttermilk, allowing excess to drip off. Dredge the calamari rings in the cornmeal mixture until fully coated.
Frying the Calamari
- 5
- 6
Fry the Calamari
Carefully add the coated calamari rings to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy.
- 7
Drain and Serve
Using a slotted spoon, remove the fried calamari and place them on a plate lined with paper towels to drain excess oil. Season with additional salt if desired and serve immediately.
Lemon Basil Aioli Preparation
- 8
Combine Ingredients
In a food processor, combine mayonnaise, fresh basil leaves, lemon juice, minced garlic, salt, and black pepper.
- 9
Blend to Desired Consistency
Pulse the mixture until smooth and creamy. Taste and adjust seasoning as needed, adding more salt or lemon juice to taste.
- 10
Chill Before Serving
Transfer the aioli to a bowl and cover. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
