Pt. Judith Fried Calamari Recipe
Banana peppers, lemon aioli, marinara
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Ingredients
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Calamari
Banana Peppers
Lemon Aioli
Marinara
Garnish & Finish
Method
Lemon Aioli
- 1
Make the aioli
In a small bowl whisk together mayonnaise, lemon juice, lemon zest, grated garlic, Dijon mustard, olive oil, salt and pepper until smooth. Taste and adjust lemon or salt. Cover and chill in refrigerator while you prepare the rest (at least 15 minutes).
Marinara
- 2
Prepare quick marinara
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, dried oregano, red pepper flakes (if using), salt and sugar. Bring to a gentle simmer and cook 8–10 minutes to meld flavors, stirring occasionally. Stir in chopped fresh basil off heat. Keep warm and adjust seasoning.
Calamari & Banana Peppers
- 3
Prep and dry
Pat calamari rings and tentacles very dry with paper towels to remove surface moisture—this helps crisping. Pat banana pepper rings dry as well.
- 4
Set up dredge and egg wash
In a shallow bowl combine 1 cup flour, cornstarch, cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, paprika and garlic powder; whisk to combine. In a second bowl whisk eggs with 1/2 cup milk until smooth. Place additional 1/4 cup flour mixed with 1/4 tsp salt and 1/8 tsp pepper in a small bowl for the banana peppers.
- 5
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or fryer to a depth of about 1–1.5 inches (or heat a deep fryer to 360°F / 182°C). Heat over medium-high until oil reaches 350–360°F (use a thermometer) or a small piece of bread sizzles and browns in about 30–40 seconds.
- 6
Dredge and fry banana peppers
Toss banana pepper rings lightly in the small flour mixture so they have a light coating, shake off excess. Fry in batches in hot oil 1–2 minutes until crisp and lightly golden. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Lightly salt while hot.
- 7
Dredge and fry calamari
Working in small batches, dredge the dried calamari first in the seasoned flour mixture, then dip into the egg-milk wash, then back into the flour mixture for a double-coating (press gently to adhere). Shake off excess. Fry calamari in hot oil in batches—do not overcrowd—about 1.5–2 minutes per batch until golden and crisp. Overcooking makes calamari rubbery, so fry briefly. Remove to a wire rack or paper towel-lined tray and season lightly with salt.
- 8
Finish and assemble
Arrange fried calamari and banana pepper rings on a platter. Spoon warm marinara into a small bowl for dipping and place lemon aioli in another bowl. Garnish calamari with chopped parsley and a sprinkle of grated Parmesan if using. Serve immediately with lemon wedges.