Breaded, crispy-fried calamari rings areserved with aïoli, a French garlic-flavored mayonnaise.
Recipe: Fried Calamari withAïoli
1 cup mayonnaise
To make aïoli: In a small bowl stirtogether mayonnaise, sour cream, lemon juice, parsley, and garlicuntil combined well and season with salt and pepper. Aïolimay be made 2 days ahead and chilled, covered.
In a food processor pulse crackers withflour, salt, and sugar until finely ground and transfer to abowl.
Cut flaps from squid sacs if attached.Cut sacs into 1/4-inch-thick rings. Pat squid dry with papertowels and season with salt and pepper.
In a 3-quart heavy kettle heat 2-inchesoil over moderate heat until a deep-fat thermometer registers375°F (190°C). While oil is heating, toss squid in flourmixture to coat, shaking off excess. Fry squid in small batches,turning, until golden and crisp, about 1 minute, transferringwith a slotted spoon to paper towels to drain. Make sure oilreturns to 375°F (190°C) between batches. Serve squidwith aïoli and lemon wedges.
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leafed parsley leaves
1 teaspoon minced garlic
24 Ritz (butter-flavored) crackers (about 3 ounces)
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 pound small squid, cleaned
Approximately 5 cups vegetable oil for deep-frying
Accompaniment: lemon wedges
Makes 4 appetizer servings.
Recipe adapted from Gourmet Magazine.
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