Description
This Italian Fried Calamari with Lemon Aioli is made with buttermilk, flour, paprika, chili powder and fried to perfection.
Ingredients
Scale
Calamari:
- 1 pound calamari ring, or squid cut up into rings
- Light vegetable oil, for frying
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Lemon wedges for serving
Lemon Aioli:
- ½ cup mayonnaise
- Juice of 1 lemon
Instructions
- Add vegetable oil in a large heavy pot on medium heat until the candy thermometer registers 375°F. It is highly recommended to use a candy thermometer.
- Place the squid in the buttermilk and let it sit in the refrigerator for up to 30 minutes.
- For the lemon aioli, combine the mayonnaise and lemon juice. Set aside.
- In a large bowl, combine the flour and spices.
- Working in batches, toss the squid in the flour until fully coated.
- Once all the squid is coated in flour, shake off excess flour and fry a handful of squid at a time.
- Fry until golden, about 2-4 minutes.
- With a slotted spoon, remove the calamari from the fryer and place on a plate lined with paper towels. Season with salt.
- Serve with lemon aioli.
Notes
- Fresh Calamari: Start with fresh calamari for the best flavor and texture. Look for squid that is firm, shiny, and has a mild oceanic smell. It's preferable to use tubes and tentacles rather than pre-cut rings for better control over the size and thickness.
- Proper Cleaning: Thoroughly clean the calamari before cooking. Remove the innards, beak, and transparent backbone. Rinse the squid under cold water and pat dry using paper towels. Removing excess moisture helps achieve a crispy coating.
- Optimal Oil Temperature: Maintain the correct frying temperature. Heat the oil to around 375°F for optimal results. If the oil is too hot, the calamari can burn quickly. If the oil is not hot enough, the coating may become greasy and soggy.
- Fry in Small Batches: Avoid overcrowding the frying pan or deep fryer. Fry the calamari in small batches to ensure they cook evenly and achieve a crispy texture. Overcrowding the pan can lead to uneven frying and soggy calamari.
- Quick Frying: Calamari cooks quickly, usually around 2 minutes. Keep a close eye on them while frying to avoid overcooking. They should turn golden brown and have a crisp texture. Overcooking can result in tough and rubbery calamari.
- Drain Excess Oil: After frying, place the calamari on a paper towel-lined plate or a wire rack to drain excess oil. This helps maintain the crispy texture and prevents them from becoming greasy.
- Season Immediately: Season the fried calamari with a pinch of salt and any desired additional seasoning immediately after removing them from the oil. This allows the seasoning to adhere to the hot calamari and enhances the flavor.
- Serve Immediately: Fried calamari is best enjoyed immediately while still hot and crispy. Serve it as soon as possible to retain its texture and flavor. If you need to hold it for a short period before serving, keep it in a warm oven (around 200°F or 95°C) to maintain the crispiness.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 453.0
- Sugar: 0.0 g
- Sodium: 546.0 mg
- Fat: 24.8 g
- Saturated Fat: 0.0 g
- Carbohydrates: 24.8 g
- Fiber: 0.7 g
- Protein: 30.9 g
- Cholesterol: 423.0 mg
