Fried Calamari with Aioli

2019-06-03
  • Yield : 4 appetizer servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Ingredients

  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh flat-leafed parsley leaves
  • 1 teaspoon minced garlic
  • 24 Ritz crackers (about 3 ounces)
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 pound small squid, cleaned
  • Approximately 5 cups vegetable oil for deep-frying
  • Accompaniment: lemon wedges

Method

Step 1

To make aioli: In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aioli may be made 2 days ahead and chilled, covered.

Step 2

In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.

Step 3

Cut flaps from squid sacs if attached. Cut sacs into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.

Step 4

In a 3-quart heavy kettle heat 2-inches oil over moderate heat until a deep-fat thermometer registers 375 degrees. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375 degrees between batches. Serve squid with aioli and lemon wedges.

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