Description
This Crispy Fried Calamari is the perfect balance of crispy on the outside and tender on the inside. Paired with a flavorful homemade aioli, it makes for an irresistible appetizer or main dish that’s sure to impress.
Ingredients
Scale
- For Aioli:
- 10 garlic confit cloves (or 1 fresh garlic clove)
- ½ cup olive oil
- ½ cup neutral oil (grapeseed, avocado, or vegetable)
- 1 egg
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon smoky paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher sea salt
- For Calamari:
- 2 lb squid (or 1 lb calamari tubes or rings)
- 1 cup whole milk
- 1 cup all-purpose flour
- ½ cup cornflour (cornstarch)
- ½ teaspoon baking powder
- 1 lemon (cut into wedges)
- Parsley (finely chopped)
- Kosher salt and pepper, to taste
Instructions
- For the Aioli: Place all aioli ingredients into a glass container or jug that fits an immersion blender. Use the immersion blender to blend the ingredients, keeping the blender still at first. Once it begins to emulsify, move the blender up and down slowly to incorporate all the oil. Continue blending until the aioli thickens to a creamy consistency.
- For the Calamari: Prepare the squid by cleaning it thoroughly, removing the tentacles, entrails, and clear quill from the body. Peel off the purple membrane, cut off the fins, separate the tentacles from the head, and remove the beak. Rinse the tentacles under cold water. Slice the squid tubes into 1-inch (2.5 cm) rings.
- In a medium bowl, mix the milk with 1 teaspoon kosher salt. Add the calamari, cover, and refrigerate for 30 minutes.
- Prepare the flour mixture: On a baking tray, combine the flour, cornflour, and baking powder. Season with a generous amount of salt and pepper.
- Remove the calamari from the fridge. Shake off excess milk and toss the calamari in the flour mixture to coat evenly. Place them in a colander and repeat with any remaining calamari.
- Heat a large pot of oil to 360°F (180°C), ensuring the oil is at least 4 inches deep. Fry the calamari in batches for 3-4 minutes until golden and crispy. Use tongs or a slotted spoon to remove the calamari and place them on a cooling rack over paper towels to drain excess oil.
- Season the fried calamari with salt and garnish with freshly chopped parsley. Serve with the aioli and lemon wedges.
Notes
- Use fresh squid for the best texture, but pre-cut calamari tubes or rings can be used for convenience.
- If you prefer less spicy aioli, reduce the amount of cayenne pepper.
- The aioli can be made in advance and refrigerated for up to 2 days.
- Fry the calamari in batches to ensure they cook evenly and become crispy.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 90 mg