Crispy Fried Calamari Aïoli Recipes

FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI

Fried Calamari with Fried Lemons and Lemon Aioli image

Provided by Marc Murphy

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound calamari, bodies sliced into 1/2-inch rings and tentacles cut in half
1 1/2 cups buttermilk
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Neutral cooking oil, for frying
1 1/2 cups all-purpose flour
3 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lemons, sliced thin (about 15 slices), plus lemon zest for garnish
1 cup fresh parsley leaves, plus some chopped, for garnish

Steps:

For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
Serve with the aioli, garnished with the zest and chopped parsley.

CRISPY FRIED CALAMARI & AïOLI

Crispy fried calamari & aïoli image

Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think

Provided by Esther Clark

Categories Starter

Time 20m

Number Of Ingredients 10

Ingredients

500g squid, tubes and tentacles, cleaned
vegetable oil, for deep-frying
50g plain flour
50g cornflour
¼ tsp baking powder
pinch of cayenne pepper
150g mayonnaise
1 large garlic clove, finely grated
pinch of saffron
½ lemon, juiced

Steps:

Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

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