Description
Deep-fried to crispy, golden perfection and served with lemon wedges, marinara sauce, or aioli, these make a wonderful appetizer.
Ingredients
Units
Scale
For the Calamari
- 2.5 lbs calamari (rings and tentacles)
- 1 tablespoon granulated garlic (or garlic powder)
- 1 tablespoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 2 teaspoons fine sea salt
- 1 cup cornstarch
- Vegetable oil for deep-frying
For the Spicy Aioli
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon fresh lemon or lime juice
Instructions
- Season the Squid:
In a large mixing bowl, combine calamari with granulated garlic, onion powder, cayenne pepper, black pepper, and sea salt. Mix well to coat evenly. - Coat with Cornstarch:
Add cornstarch to the seasoned squid and toss until all pieces are well-coated. - Heat the Oil:
In a wide pan or wok, heat about 3 inches of vegetable oil to 400°F over medium heat. - Fry the Calamari:
Fry the squid in small batches to prevent overcrowding, turning as needed. Cook for about 2-3 minutes, or until golden and crispy. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain excess oil. - Make the Spicy Aioli:
In a small bowl, mix mayonnaise, sriracha, and lemon or lime juice until smooth. - Serve:
Serve the fried calamari immediately with lemon wedges and spicy aioli on the side.
Notes
Keep an eye on the oil temperature; if it’s too low, the calamari won’t crisp up.
Feel free to swap the spicy aioli with marinara sauce for a classic pairing.
Leftovers (if any!) can be reheated in an air fryer for a quick crisp-up.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer, Snack
- Method: Deep Fry
- Cuisine: Vietnamese, Asian Fusion