Buttermilk Fried Calamari with Lemon Aioli
Servings 4
Ingredients
Lemon aioli
- ½ cup mayonnaise
- zest and juice of ½ lemon
- dash of tabasco
- salt and pepper
Calamari
- 1 pound baby squid bodies sliced into ½ inch rings, tentacles left whole
- 1 ½ cups buttermilk
- 1 cup flour
- ¼ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne
- oil for frying
- chopped parsley for garnish
- lemon wedges to serve
Instructions
- Prepare lemon aioli by whisking together mayonnaise with lemon zest, lemon juice, and tabasco Season with salt and pepper.
- Combine calamari with buttermilk, stirring to combine. Let sit in the refrigerator for 20 minutes. Drain calamari.
- Preheat frying oil to 375 degrees F.
- Combine flour with cornstarch, paprika, salt, pepper, garlic powder, and cayenne in a large bowl. Dredge calamari in seasoned flour, tossing evenly to coat and shaking excess.
- Carefully drop a handful of the calamari into the hot oil. Cook until golden brown, about 1-2 minutes. Remove with a slotted spoon and transfer to a paper towel-lined baking sheet. Repeat with remaining calamari.
- Transfer calamari to serving platter and sprinkle parsley on top. Serve with lemon wedges and lemon aioli.
Notes
The lemon aioli can be prepared the day before.
If using frozen squid, thaw the seafood before using.
