Crispy fried calamari
This crispy fried calamari recipe is crunchy and golden on the outside while tender and soft on the inside.
Servings: 4
Ingredients
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 smokey paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher sea salt
Calamari
- 2 lb squid or 1lb calamari tubes or rings 1kg whole squid or 500g calamari tubes or rings
- 1 cup whole milk
- 1 cup flour white all purpose
- ½ cup cornflour cornstarch
- ½ teaspoon baking powder
- 1 lemon cut into wedges
- parsley finely chopped
- kosher salt and pepper
Instructions
Aioli
- Place all ingredients into glass container or jug that is just wide enough to fit an immersion blender. Using an immersion blender, blend all ingredients together being careful to not move the blender up and down. Once the ingredients begin to emulsify, move the blender up and down while slowly incorporating all of the oil. Continue until you have a thick consistency.
Calamari
- Begin by cleaning and preparing the squid. Wash the squid thoroughly and remove the tentacles by pulling them away from the body. Remove the entrails from inside the body together with the clear quill. Remove the purple membrane from the outside of the body by peeling it off with your fingers. Using a sharp knife, cut off the fins. Cut the tentacles from the head and remove the beak by squeezing it out. Wash the tentacles under cold water.
- Slice the squid tubes into 1inch / 2.5cm circles.
- In a medium bowl, mix together the milk with 1tsp of kosher sea salt. Place the calamari into the bowl, cover and refrigerate for 30 minutes.
- 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 the excess milk off the calamari and then toss through the flour and coat evenly. Place into a colander and repeat with any remaining calamari.
- While you are preparing the calamari, heat a large pot of oil to 360° F / 180° C. The oil needs to be at least 4 inches deep. Using tongs or a slotted spoon, gently lower the floured calamari into the hot oil and cook for 3 - 4 minutes or until golden and crispy on the outside. Remove from the hot oil and place onto a cooling rack that has been placed over paper towels to catch any excess oil that drips. Fry the calamari in batches to ensure the pot does not overcrowd.
- Season the calamari with salt and sprinkle over freshly chopped parsley. Serve with the aioli and sliced lemon wedges.
