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Restaurants›The Loudoun Kitchen & Bar›Crispy Calamari** Recipe

Crispy Calamari** Recipe

Name: The Loudoun Kitchen & Bars Crispy Calamari** Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb squid (calamari) tubes and tentacles, cleaned; 1 tsp fine sea salt; 0.5 tsp black pepper, freshly ground; 1 cup all-purpose flour; 0.5 cup cornstarch; 0.5 tsp baking powder; 0.5 tsp paprika (sweet or smoked); 0.5 cup cold sparkling water; 1 unit large egg white; 1.5 cups vegetable oil (for frying); 0.5 cup lemon wedges (for serving); 2 tbsp extra-virgin olive oil; 2 cloves garlic cloves, minced; 1 unit small shallot, finely diced; 1.5 cups roma or plum tomatoes, diced (about 1½ cups); 1 cup zucchini, small dice (about 1 cup); 2 tbsp dry white wine (or low-sodium vegetable broth); 1 tsp tomato paste; 0.25 tsp red pepper flakes (optional); 0.75 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh basil leaves, torn; 0.5 cup mayonnaise (preferably full-fat); 2 tbsp fresh basil pesto (store-bought or homemade); 1 tsp lemon juice, freshly squeezed; 0.25 tsp garlic, finely grated; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbsp microgreens or finely chopped parsley; 1 tbsp extra basil leaves (small), chiffonade

Inspired by The Loudoun Kitchen & Bar

Time45m

Serves4

Flash fried calamari paired with a tangy tomato-zucchini sauce and pesto aioli.

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Ingredients

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Crispy Calamari

1 lb squid (calamari) tubes and tentacles, cleaned

1 tsp fine sea salt

1/2 tsp Black pepper, freshly ground

1 cup 00 bread flour

1/2 cup Cornstarch

1/2 tsp Baking powder

1/2 tsp paprika (sweet or smoked)

1/2 cup cold sparkling water

1 unit large egg white

1 1/2 cups vegetable oil (for frying)

1/2 cup lemon wedges (for serving)

Tomato-Zucchini Sauce

2 tbsp extra-virgin olive oil

2 cloves Garlic cloves, minced

1 unit small shallot, finely diced

1 1/2 cups roma or plum tomatoes, diced (about 1½ cups)

1 cup zucchini, small dice (about 1 cup)

2 tbsp dry white wine (or low-sodium vegetable broth)

1 tsp tomato paste

1/4 tsp red pepper flakes (optional)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp fresh basil leaves, torn

Pesto Aioli

1/2 cup mayonnaise (preferably full-fat)

2 tbsp fresh basil pesto (store-bought or homemade)

1 tsp lemon juice, freshly squeezed

1/4 tsp garlic, finely grated

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish & Assembly

2 tbsp microgreens or finely chopped parsley

1 tbsp extra basil leaves (small), chiffonade

Method

Crispy Calamari

Prep the calamari

Pat the cleaned squid tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. Place calamari in a bowl and season lightly with 1 tsp fine sea salt and 1/2 tsp black pepper. Refrigerate while you prepare coatings so surface moisture redistributes and dries slightly (10–15 minutes).

Make the dry mix

In a shallow bowl or wide dish whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp paprika until evenly combined.

Make the wet mix

In a second bowl whisk the egg white until foamy, then stir in 1/2 cup cold sparkling water. Keep the mix cold — place the bowl over a larger bowl with ice if desired. The carbonation and egg white help create a light, crisp crust.

Heat the oil

Pour about 1.5 cups vegetable oil into a medium heavy-bottomed skillet or pot (enough for 1–1.5 inches depth). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of dry mix into the oil; it should sizzle vigorously and rise to the surface immediately.

Coat and fry

Working in small batches of 6–8 rings to avoid crowding, toss a portion of calamari in the dry mix to lightly coat, then dip quickly into the wet mix, letting excess drip off, and return to the dry mix for a final light dredge (this double-step yields a crisper crust). Shake off excess flour and gently lower into the hot oil with a spider or slotted spoon. Fry 1 to 1 1/2 minutes until golden and just crisp — do not overcook or rings will toughen. Remove to a wire rack set over a sheet pan or paper towels. Lightly season with a pinch more salt while hot. Repeat with remaining calamari, maintaining oil temperature between 340–360°F (170–182°C).

Finish

If you want extra crispiness, fry a second time: after all batches are done, bring oil back to 375°F (190°C) and flash-fry each batch 20–30 seconds, then drain. Keep warm in a low oven (200°F/95°C) on a rack while finishing sauce and aioli.

Tomato-Zucchini Sauce

Warm 2 tbsp extra-virgin olive oil in a sauté pan over medium heat. Add 2 minced garlic cloves and 1 finely diced small shallot and cook until fragrant and translucent, about 1–2 minutes, taking care not to brown the garlic.

Add 1.5 cups diced tomatoes and 1 cup small-diced zucchini. Sauté 3–4 minutes until the zucchini begins to soften and the tomatoes release juices.

Deglaze with 2 tbsp dry white wine (or broth) and stir in 1 tsp tomato paste. Simmer gently 3–4 minutes until sauce slightly thickens. Add 1/4 tsp red pepper flakes if using, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Remove pan from heat and stir in 2 tbsp torn fresh basil. Keep warm until serving. The sauce should be bright and slightly chunky — not a heavy purée; if it seems too watery, simmer an extra minute.

Pesto Aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp basil pesto, 1 tsp fresh lemon juice, 1/4 tsp grated garlic and 1/4 tsp salt with a pinch of black pepper. Whisk until smooth and emulsified. Adjust lemon and salt to taste. Chill until plating.

Garnish & Assembly

Plate 2–3 tablespoons of the warm tomato-zucchini sauce in the center of a shallow serving plate (or family-style platter). Stack a generous handful of crispy calamari on top of the sauce.

Artistically dot or smear 2–3 tbsp pesto aioli around the calamari (or serve aioli in a small ramekin). Sprinkle 2 tbsp microgreens or chopped parsley and 1 tbsp chiffonaded basil over the top. Serve immediately with lemon wedges for squeezing.