• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
×

Home » Recipes » Seafood

Buttermilk Fried Calamari with Lemon Aioli

Published: Jul 2, 2014

Sharing is caring!

Go to any American bar or restaurant and 9 times out of 10, you will see calamari on the appetizer menu. Fried battered calamari is an easy to prepare a snack that will please almost anyone. This version is a little different, marinating the calamari in buttermilk and frying them in seasoned flour. Instead of marinara sauce or tartar sauce, this buttermilk fried calamari is served with lemon aioli, a tart, and creamy sauce for this appetizer. Planning a girl's night, bbq, or just a casual dinner at home? Whip these up in no time and they're sure to be a crowd-pleaser!

buttermilk fried calamari
buttermilk fried calamari
buttermilk fried calamari
buttermilk fried calamari
Print Recipe

Buttermilk Fried Calamari with Lemon Aioli

Total Time45 minutes mins
Course: Appetizer
Cuisine: Italian
Keyword: seafood
Servings: 4
Author: Cherry on My Sundae

Ingredients

Lemon aioli

  • ⅓ cup mayo
  • zest and juice of ½ lemon
  • dash of tabasco
  • salt and pepper

Calamari

  • 1 lb calamari bodies sliced into ½ inch rings, tentacles left whole
  • 1 ½ cup buttermilk
  • 1 cup flour
  • 2 teaspoon paprika
  • 1 ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon red chili flakes
  • oil for frying
  • chopped parsley for garnish
  • lemon wedges to serve

Instructions

  • Prepare lemon aioli by whisking together mayo - tabasco. Season with salt and pepper.
  • Soak calamari in buttermilk for 20-30 minutes.
  • Preheat frying oil to 375 degrees F.
  • Combine flour with seasonings from paprika - red chili flakes.
  • Dredge calamari in seasoned flour, tossing evenly to coat. Carefully drop a handful of the calamari into the hot oil. Cook until golden brown, about 1-2 minutes. Remove with slotted spoon and transfer to a paper towel-lined baking sheet. Repeat with remaining calamari.
  • Sprinkle parsley on top. Serve with lemon wedges and lemon aioli.

**Helpful tips and common mistakes

You really can't go wrong with this simple recipe for buttermilk fried calamari. Simply marinate, coat in seasoned flour, and fry!

For the marinade, simply coat the calamari in buttermilk. Why use buttermilk? The acidity in the buttermilk helps keep the calamari tender and helps create a lighter, crispier batter. No need for an egg, or breadcrumbs, just a little seasoned flour and you're ready to fry.

fried calamari

There are a couple of tips for achieving a perfectly crispy calamari. First, make sure the oil is hot. If the frying oil is not at the right temperature, the batter will be soggy. Second, make sure to fry only a handful at a time. Overcrowding the fryer will result in clumpy, greasy calamari - no one wants that! And third, let the frying oil come back up to temperature after each batch to ensure that it is at the right temperature.

Finish the dish with fresh parsley, a squeeze of lemon, and a side of lemon aioli.  Easy, delicious, and a crowd-pleaser - what else can you ask for?

buttermilk fried calamari

For more seafood inspiration check out these mussels in spicy tomato sauce!


Sharing is caring!

More Seafood

  • Cajun Shrimp and Sausage Skillet
  • Peruvian-Style Saffron Fish
  • Citrus Chile Garlic Shrimp
  • Thai Chili Shrimp Salad

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Diane

    January 11, 2022 at 1:37 am

    Would it be possible to do this in an air fryer?

    Reply
    • Cherry on My Sundae

      January 11, 2022 at 3:58 pm

      I never actually tried so I can't say for sure but I think you can!

      Reply
    • Suie A

      March 12, 2022 at 5:54 pm

      yes that's how I do mine, shake off any residual batter, just don't overload the air fryer (same as deep fryer) and keep giving them a shake, they come out crispy and lush although not used the above batter recipe so hope this helps 🙂

      Reply

Primary Sidebar

Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

More about me →

 

Subscribe

Join my email list and get recipes delivered straight to your inbox!


 

 
 
 

 
 

Seasonal Favorites

  • Roasted Strawberry Mousse Cake
  • Salsa Verde Chicken with Lemony Mash
  • Greek Spinach Pita Pocket
  • Modern Day Caesar Salad

Footer

↑ back to top

  • Pinterest
  • Instagram

Privacy Policy