Ingredients:
For the Calamari:
- 1 pound fresh or frozen (thawed) squid, cleaned and cut into rings and tentacles
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 large egg, beaten
- Vegetable or canola oil for frying
For the Aïoli:
- 1/2 cup good quality mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions:
Make the Aïoli:
- Combine ingredients: In a small bowl, whisk together mayonnaise, garlic, lemon juice, salt, and pepper until smooth.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Prepare the Calamari:
- Dry the squid: Pat the squid rings and tentacles very dry with paper towels. Excess moisture will prevent the coating from sticking.
- Mix dry ingredients: In a shallow bowl, whisk together flour, cornstarch, salt, pepper, and paprika.
- Egg dip: In a separate shallow bowl, beat the egg.
Fry the Calamari:
- Heat oil: In a large skillet or Dutch oven, heat about 1-inch of oil to 365°F (185°C). Use a thermometer for accuracy.
- Coat the squid: Working in batches, dredge the squid pieces in the flour mixture, then dip in the egg, and coat again in the flour mixture.
- Fry in batches: Carefully add the coated squid to the hot oil. Fry for 1-2 minutes, or until golden brown and crispy. Don’t overcrowd the pan.
- Drain: Remove fried calamari with a slotted spoon and drain on paper towels. Season lightly with salt.
Serving:
- Serve immediately with the chilled aïoli for dipping.
- Garnish with fresh lemon wedges and chopped parsley if desired.
Tips:
- Fresh vs. Frozen Squid: If using fresh squid, you’ll need to clean it. There are lots of tutorials online on how to do this.
- Oil Temperature: Maintaining the oil temperature is crucial for crispy calamari. If it drops too low, your calamari will be soggy.
- Spice it up: Add a pinch of cayenne pepper to the flour mixture for a little heat.
- Variations: Try adding other herbs or spices to the aïoli, such as dill or smoked paprika.
Enjoy your crispy calamari!
