Description
This crispy fried calamari is golden and crunchy on the outside, while remaining tender and juicy on the inside. Paired with a homemade aioli, it’s the perfect appetizer or main dish for seafood lovers. #FriedCalamari #SeafoodLovers #CrispyCalamari #AioliSauce #SeafoodAppetizers #EasyCalamariRecipe #CrispyFriedSeafood #HomemadeAioli #FriedSquid
Ingredients
Units
Scale
- For the Aioli:
- 10 garlic confit cloves, or 1 fresh garlic clove
- 1/2 cup olive oil
- 1/2 cup neutral oil, grapeseed, avocado, or vegetable
- 1 egg
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon smokey paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher sea salt
- For the Calamari:
- 2 lb squid or 1 lb calamari tubes or rings (1kg whole squid or 500g calamari tubes or rings)
- 1 cup whole milk
- 1 cup flour, white all-purpose
- 1/2 cup cornflour, cornstarch
- 1/2 teaspoon baking powder
- 1 lemon, cut into wedges
- Fresh parsley, finely chopped
- Kosher salt and pepper, to taste
Instructions
- Aioli:
- Place all aioli ingredients into a glass container or jug, just wide enough to fit an immersion blender. Using the immersion blender, blend the ingredients together, being careful not to move the blender up and down initially. Once the mixture starts to emulsify, move the blender up and down slowly to incorporate the oil. Continue until the aioli has a thick consistency.
- Calamari:
- Clean and prepare the squid by washing thoroughly. Remove the tentacles, entrails, and clear quill. Peel off the purple membrane, cut off the fins, and remove the beak from the tentacles. Wash the tentacles under cold water.
- Slice the squid tubes into 1-inch (2.5 cm) circles.
- In a medium bowl, mix the milk with 1 teaspoon of kosher salt. Add the calamari to the bowl, cover, and refrigerate for 30 minutes.
- Combine the flour, cornflour, and baking powder on a baking tray. Season generously with salt and pepper.
- Remove the calamari from the fridge, shake off any excess milk, and toss the calamari in the flour mixture until well-coated. Place the coated calamari in a colander and repeat with any remaining pieces.
- While preparing the calamari, heat a large pot of oil to 360°F (180°C). The oil should be at least 4 inches deep. Use tongs or a slotted spoon to gently lower the calamari into the hot oil. Cook for 3-4 minutes until golden and crispy. Remove the calamari and place it on a cooling rack over paper towels to catch excess oil. Fry in batches to avoid overcrowding the pot.
- Season the fried calamari with salt and sprinkle with freshly chopped parsley. Serve with aioli and lemon wedges on the side.
Notes
- For extra crunch, you can add a tablespoon of cornstarch to the flour mixture.
- Make sure the oil temperature is maintained at 360°F for the perfect crispy texture.
- Fresh lemon juice can also be squeezed directly over the calamari for added freshness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 45mg