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Ingredients
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Calamari
Aioli
Method
Preparing the Calamari
- 1
Rinse and Dry Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Prepare the Coating
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to ensure an even distribution of spices.
- 3
Soak Calamari
In a separate bowl, pour the buttermilk and add the calamari rings. Let them soak for about 15 to 20 minutes; this will help tenderize the meat.
- 4
Coat the Calamari
After soaking, remove the calamari from the buttermilk and let the excess drip off. Then, dredge them in the flour mixture until fully coated. Shake off any excess flour.
Frying the Calamari
- 5
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Calamari
Carefully add a few calamari rings to the hot oil, being careful not to overcrowd the pot. Fry for about 2 to 3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil.
- 7
Drain and Cool
Place the fried calamari on a plate lined with paper towels to absorb excess oil. Repeat with the remaining calamari.
Making the Aioli
- 8
Combine Ingredients
In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, and olive oil until well combined.
- 9
Season
Add salt and black pepper to taste. Adjust seasoning as preferred.
Serving
- 10
Plate the Dish
Serve the crispy calamari hot with a side of aioli for dipping.